By Chef Rusty
-
Prep Time
45 min -
Cook Time
1 hr 20 min -
Serving Size
8
Ingredients
- 4 racks baby back ribs
- 1 c adobo seasoning
- 1 3⁄4 c turbinado sugar
- 1⁄2 c chili powder
- 2 tbsp cumin
- 2 tbsp salt
- 14 oz guava paste
- 3⁄4 c apple cider vinegar
- 1/3 c tomato paste
- 1⁄4 c fresh lime juice
- 1⁄4 c soy sauce
- 1⁄2 c rum (Dark preferred)
- 1/8 c Worcestershire
- 1 1⁄2 tbsp garlic, minced
- 1 1⁄2 tbsp ginger, minced
- 4 stalks green onion
- 1⁄2 tbsp salt
- 1⁄2 tsp white pepper
Preparation
- In small mixing bowl, combine all rub ingredients and mix thoroughly.
- In small sauce pot combine all sauce ingredients. Simmer on low heat for 30 min.
- Remove the membrane at the back of the rib. Generously massage the rub into the ribs. Wrap in plastic and store cold overnight.
- Using soaked hickory wood chips, get Green Egg smoker to a steady 225 F.
- Add ribs, making sure each rib has space for smoke to penetrate.
- Smoke ribs for 3 hours, basting with sauce at 2 hours 45 minutes, again at 2 hours and 55 minutes, and one last time as soon as removed from the smoker.
- Rest for 5 min, slice, and serve.
