Memphis Dry Rubbed Ribs with Banana Rum BBQ Glaze
Memphis Dry Rubbed Ribs with Banana Rum BBQ Glaze
Directions
- Set smoker to between 225°F and 265°F with apple wood. Most ribs can be bought in a heavier rack with about ¼ inch additional meat trim over the ribs. These are ideal for a juicy high value rib experience.
- Remove the membrane from the bottom side of the rib rack. Rub ribs in Lawry’s® Chipotle Cinnamon Rub. Smoke for up to 3 hours or until bones protrude and when twisted are somewhat loose from the meat and internal temperature is about 190°F. Chef’s Tip: Some BBQ Pitt Masters will baste ribs in a blend of fruit juice and Cattlemen’s BBQ Sauce, wrap them and allow them to rest for up to an hour. Grill the whole rack to order.
Ingredients
- 1 1/2 cup Banana Rum BBQ Glaze
- 1 cup Lawry's® Chipotle Cinnamon Rub
- 3 racks pork, baby back ribs, membrane removed
Banana Rum BBQ Glaze
Directions
- Cook mashed bananas in rum with brown sugar and pineapple for about 20 minutes to reduce slightly. Let Cool.
- Puree or blend and add Cattlemen’s® Louisiana Hot & Spicy BBQ® Sauce.
Ingredients
- 3 3/4 ripe, mashed banana(s)
- 5 2/3 cup Cattlemen's® Louisiana Hot & Spicy® BBQ Sauce
- 1 1/2 cup pineapple(s), fresh, pureed
- 2 cup rum, dark
- 1 1/2 cup West Creek® Sugar, Brown
