Rum Ribs - The Caribbean on a Plate...With BBQ!VERY IMPORTANT -- PLEASE READThe Weekend Grillers is Moving -- VERY SOON!Our new address is theWeekendGrillers.comYes, we just added a "The" to the front so it is easy to remember. As of August 1st, 2008, this site will no longer be available. Please check out the new site. All your favorite Grillers and Recipes are there plus many more new and exciting features and recipes. The Weekend Grillers are sorry for the inconvenience and we're very sorry for such short notice -- but the old bugaboo "circumstances-beyond-our-control" have struck and we had to move. However -- this actually ends up being a very good thing. We have been happy with the hosting of Site Sell over the past year and are very thankful that it is so easy to use that we we able to get this site up and running and looking as good as it does back when we knew next to nothing about the internet. However, recently we have been itching to expand and do more with the Weekend Grillers. Our new Web 2.0 site will allow us to do just that. Already up and running or coming very soon are:
I have set up a page to introduce all the veteran Grillers to the new and exciting features the NEW Weekend Grillers has to offer. Click Here to visit the HOW TO USE THE NEW WEEKEND GRILLERS PAGE Thank you for enjoying the Weekend Grillers for the past year and we hope to see you at The NEW Weekend Grillers, Mark If the Pirates of the Caribbean had ever tasted Rum Ribs like these, they would have never left shore. Beef ribs are very economical but many times lack a whole lot of substance. It is important to make cooking these things a unique experience because many butchers today cut their meat pretty close to the bone. In this recipe I will be using the 3-2-1 foil method of cooking ribs. I normally do not use foil, but I decided to use it today because I wanted to use a simple mustard slather that would not pick up a whole lot of smoke flavoring.
Directions
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, I am going to apply the mustard slather before the rub. I am doing this because I wanted a layer of sweet mustard to coat the meat before the salt (in the rub) worked its way into the meat when I rub it. Does it make a difference? It is just a personal choice. In some recipes, the ribs are just too salty. This way, I insure (at least in my mind) that I have made every effort to control the saltiness of the commercial rub that I am using. Drizzle a good amount of the honey mustard onto 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. I am cooking these at 225 degrees.
After 3 hours of cooking (spritzing with 50/50 EVOO and Rum every ½ 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.
Fresh off the grill and what a great color. The meat has pulled back away from the bone and the taste of BBQ sauce is just great. Note: 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 of the Rum Ribs was sweet with a little savory and a bit of kick in the heat department. Kids and wives will love this recipe.
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This recipe and photos generously provided for your enjoyment by Weekend Griller, Alien BBQIt is scheduled to appeared in his upcoming cookbook due out this summer. Keep watching The Weekend Griller and you just know we'll tell you all about it. Contact Alien now at his site Alien Barbecue Technologies Do you have a favorite recipe? Be like Alien and submit it to The Weekend Grillers. Click below to go to a convenient Submission Form. Other delicious Photo Recipes by Alien BBQ: 
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