• Rub Ingredients
• ½ c brown sugar
• 1 T salt
• 2 T ground coriander
• 1 T black pepper
• 1 T garlic powder
• 1 T onion powder
• 2 t dried thyme
• 1 T ground allspice
• 1 T ground cinnamon
• 1 T chili powder

• Rum Glaze
• 2 c pineapple juice
• 2 T apple cider vinegar
• ⅓ c unsalted butter
• 1 t black pepper
• 1 T onion powder
• 1 T garlic powder
• ¾ c jamaican rum

• BBQ Sauce
• 2 c pineapple juice
• 2 T hot sauce
• 3 T fresh cilantro, chopped
• 1 T ginger, minced
• ½ c ketchup
• 4 T cider vinegar
• 2 T worcestershire sauce
• 4 T brown sugar
• 1 T soy sauce
• 1 T black pepper

• Main Ingredients
• 3 racks baby back ribs
• cherry wood chips
• apple wood chips

Combine the rub ingredients. Rub the mixture all over the ribs and place in a large plastic resealable bag. Marinate in fridge for 4 hours.

Make the rum glaze: Combine all of the pineapple rum glaze ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer until sauce is thick and reduced to half its volume.

Make the BBQ sauce: In a pot, combine pineapple juice, hot sauce and cilantro. Bring to a boil and reduce to medium heat. Add remaining ingredients and continue cooking for 13 minutes. Simmer for 10 minutes or until slightly thick.

Remove ribs from the plastic bag and bring to room temperature.

Get the smoker up to temperature (200 deg) and start the smoke!

Smoke for about 2 hours, turning the ribs after one hour. Baste with pineapple rum glaze for the remaining 45 minutes.

Remove ribs from smoker and let rest for 15 minutes before cutting. Serve with rib BBQ sauce.

Preparation time: 4 ½ hours
Cooking time: 3 hours

Rob Rainford, page is 404