Smoked Apple Rum Ribs

Smoked Apple Rum Ribs

Recipe Instructions

This delicious recipe for smoked ribs starts with an Apple/Rum brine to tenderize the meat followed by smoking over MacLean’s Apple/Rum chips to provide a sensational variation on the traditional smoked ribs dish. Apple Rum Pellets (Coming Soon!)

Recipe Credit
Marc Lyons
Executive Chef
Queen's Landing - Niagara on the Lake, ON, CANADA

APPLE RUM BRINE INGREDIENTS

  • 4 cups water
  • 1 cup apple juice
  • 1 ounce rum
  • 2 ounces cider vinegar
  • 50 grams salt
  • 50 grams brown sugar
  • 4 sprigs thyme
  • 2 bay leafs
  • 1 tbsp. both, fennel and coriander seed
  • 1 cinnamon stick
  • ¼ chopped onion
  • 3 garlic cloves

Brine Method
Bring everything to a boil, reduce heat and simmer for 20 minutes. Allow to cool before brining protein. Pork Loin brine for 48hrs/ Ribs brine for 24hrs.

Smoking Method RIBS
Macleans Outdoor Apple/Rum Chips in water for 30 minutes (or dry just burn faster.) 
Foil wrap chips
Place foil wrap directly onto coals wait 10 minutes for smoke to start
Then cook over indirect medium–low heat for 90-120 minutes
Add additional smoke chips as needed
Cook until 145 F internal temp
Let rest before serving.

 

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