Use a smoker or a propane grill to pull off these easy island inspired ribs.
Video instruction below:
Memorial Day. Thank you to those that serve and have fought to keep this country free.
This cookout has ingredients from all over the world though you will find an “island” theme throughout. Not everyone has access to a smoker so we opted for the propane grill today. If you have a smoker, please use it. For those that don’t, you can still make incredible ribs that fall off the bone on your propane grill if you believe in yourself and follow these instructions.
Also, bbq should be a group effort. Major thanks to Steven Raichlen author of The Barbecue Bible. This is a must own for those starting out to pit legends. It covers technique, meat selection, seasoning, sauces, sides, main dishes and more. If you’re interested find out more HERE!
"Seriously, how did you do this on a propane grill?" –Liz C.
Rum Smoked Ribs
1 Rack of Ribs
1/2 Cup Rum
1/3 Cup Razzle Dazzle
3 ground cloves
1 Pinch ground nutmeg
6oz Pineapple Juice
2 Tablespoons butter
Foil to wrap ribs
Foil for “Smoker Box”
Wood chips of your flavor
Remove membrane and marinate ribs in a nonreactive dish with 1/2 cup rum and ground cloves for 2-4 hours in the fridge, flipping occasionally. Remove from fridge 30 min before cooking and pat dry.
Place wood chips in foil or smoker box. Light one end of grill over medium heat and place smoker box on grill grates above heat. Allow the grill to heat for 10 minutes and adjust the heat so that’s consistently between 250 and 270°F
Mix the rub by adding 1/3 cup HLMBBQ Razzle Dazzle with one pinch of ground nutmeg. Season both sides of the ribs with rub and place on indirect heat portion of the grill.
Grill indirect for 1.5 hours or until meat starts to pull back on rib bone.
Wrap the ribs tightly in foil, butter and pineapple juice and place back on the smoker for another 1.5 to 2 hours. They are done when they bend easily in the foil. Remove the ribs carefully not to burn yourself. Flip them over on a cutting board so you can see between the bones and cut the ribs. Serve with Summer Punch and grilled veggies.
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