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1. For at least 1 hour before smoke-cooking, soak wood chunks in enough water to cover. Drain before using.
2. Meanwhile, for rub, in a small bowl combine salt, brown sugar, dry mustard, chili powder, garlic powder, thyme, allspice, cumin, crushed red pepper, and black pepper. Set aside 2-1/2 tablespoons of the mixture. Sprinkle the remaining mixture evenly over ribs; rub in with your fingers. Cover and let stand at room temperature for 15 minutes.
3. For mop sauce, in a small bowl combine nectar, vinegar, and 1-1/2 teaspoons of the reserved rub. Set aside the remaining 2 tablespoons rub for Caribbean Sauce.
4. Prepare smoker. Add 4 to 6 of the drained wood chunks to smoker.* Place ribs on top and middle racks of smoker. Cover and smoke at 225 degrees F to 250 degrees F for 3-1/2 hours, brushing with mop sauce after 2 to 3 hours.
5. Remove ribs from smoker. Brush again with mop sauce; lightly brush with Caribbean Sauce. Wrap each slab in foil and return to smoker. Cover and smoke for 30 to 60 minutes more or until ribs are tender. (When you lift each rack with tongs, it should bend in the middle and the meat should tear easily.)
6. Unwrap ribs and return to smoker. Cover and smoke about 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving. Pass the remaining sauce.
1. In a medium saucepan, cook onion in hot vegetable oil over medium heat until tender. Stir in barbecue sauce, mango nectar, rum, honey, and the reserved rub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency.