Caribbean Rum Ribs

Caribbean Rum Ribs
Prep Time:
15 mins
Grill Time:
4 hrs 20 mins
Soak Time:
1 hr
Total Time:
15 mins


  • 6 cherry, apple, or hickory wood chunks

  • 1 tablespoon kosher salt

  • 1 tablespoon packed brown sugar

  • 1 ½ teaspoon dry mustard

  • 1 ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon dried thyme, crushed

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cumin

  • ½ teaspoon crushed red pepper

  • ½ teaspoon ground black pepper

  • 2 racks pork loin back ribs (about 6 pounds total)

  • cup mango nectar

  • 1 tablespoon cider vinegar

  • 1 recipe Caribbean Sauce

Caribbean Sauce

  • ½ cup chopped onion (1 medium)

  • 1 tablespoon vegetable oil

  • 1 cup bottled barbecue sauce

  • ¾ cup mango nectar

  • ¼ cup rum

  • 2 tablespoon honey

  • 2 tablespoon reserved rub


  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°F to 250°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.

Caribbean 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.


If only a small amount of smoke comes through the top vent, add another 1 or 2 drained wood chunks.

Nutrition Facts (per serving)

947 Calories
69g Fat
33g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 947
% Daily Value *
Total Fat 69g 88%
Saturated Fat 25g 125%
Cholesterol 228mg 76%
Sodium 1653mg 72%
Total Carbohydrate 33g 12%
Total Sugars 26g
Protein 46g
Vitamin C 10.6mg 53%
Calcium 121.2mg 9%
Iron 3.2mg 18%
Potassium 809mg 17%
Folate, total 20.2mcg
Vitamin B-12 2.3mcg
Vitamin B-6 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles