Rum Drunk Pork Ribs

Comments:

There is probably nothing finer than a nicely done slab (or two, or three) of pork ribs.  They can be baby back rubs, spare ribs or even St. Louis cut ribs.  Regardless, when they are done right, they are simply heavenly.  Sit back relax and begin planning your next rib-fest!

4 pounds pork ribs
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 Tbs ground black pepper
1 teaspoon dry mustard

We are going to be cooking our ribs "low 'n slow".  Go ahead and fire up your pit and get it leveled out at about 225° to 250°.  Some pits take longer to reach prime cooking temps than others.  You know your pit, so plan accordingly.  We want our ribs placed on a pit producing consistent temperatures.  When the temps are bouncing up and down, then it is much harder to get the ribs just right.

In a bowl, combine the brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Slather your ribs with the sauce and marinate at room temperature for about an hour.  If you prefer, you can refrigerate overnight.

Place ribs on grill, and cook for until done.  Done is when you can lift the end 1/3rd of the rib and see the meat slightly break from the other 2/3rds.

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