Shelly's Recipe

BBQ Rum Ribs

Category: Ribs

The 3-2-1 method involves cooking the ribs for:
3 Hours uncovered
2 Hours wrapped in foil
1 Hour uncovered and sauced

(enough for 5 pounds of ribs)
2 tablespoons Durkee Chicken and Rib Rub
2 tablespoons Turbinado Sugar
4 ounces Honey Mustard
2 ounces Rum

Start by mixing the sugar and rub together in a bowl. (Using Turbinado sugar in the recipe because it not burn as fast as processed sugar. This is important
in rib cooking because of their tendency to burn.)

Make sure you remove the membrane from the underside of the ribs. If you leave it on, they can become chewy very fast.

Instead of applying the rub first, apply the mustard slather before the rub. It gives a layer of sweet mustard to coat the meat before the salt (in the rub) worked its way into the meat when rubbed.

Drizzle a good amount of the honey mustard on to the ribs and massage it in deep! Once the ribs are coated, sprinkle on the rub and cover the ribs completely.

(One thing I have started doing when space allows) is laying my meat perpendicular to the fire box. In the past I have had different ends of the ribs get done quicker than the other ends. By laying them this way, each rack appears to cook better across the whole rack.)

Cook these at 225 degrees. After 3 hours of cooking (spritzing with 0/50 olive oil and Rum every 1/2 hour), I am ready to double wrap the ribs and place them back in the smoker. They will cook this way for two more hours and then be pulled out of the foil, have the BBQ sauce applied, and cooked for one more hour at 225 degrees.

** I took what was left of the honey mustard, added 2 ounces of rum and some Sri Racha hot sauce (to taste) to make my BBQ sauce. I applied it when I opened the ribs during the last hour of cooking.

The meat was very moist, not fall off the bone, but it would let you pick it clean with ease. The flavor was sweet with a little savory and a bit of kick in the heat
department.