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
