Smoke Temp: 225F
Smoking Woods: FRUIT WOODS- (apple, pecan, pear) OR mix with OAK, PECAN, MAPLE
The ribs are going to use the 2-2-1 method: 2 hours in the smoker, 2 hours in foil, 1 hour letting the sauce glaze.
Start by removing the membrane from the ribs. This is easier with a paper towel for gripping and a butter knife for separating from the meat.
Prepare your smoker for 225 degrees- this recipe can be made on any kind of smoker (and was originally created for my Healthy Electric Smoker Cookbook).
Next, slather with mustard so the rub can adhere. Apply the rub and smoke the meat for 2 hours.
After 2 hours, remove from the smoker and do the “Texas Crutch," i.e., "wrap in foil”. Mix the apple juice and pineapple preserve and add to the foil packet. Let smoke another two hours.
Meanwhile, as the meat is smoking make your rum barbecue sauce. Combine the BBQ sauce, pineapple preserves, rum, chopped pineapple, pineapple juice and allspice. Let reduce down for 20 minutes on medium simmer.
During the last hour, remove the ribs from foil and glaze with the pineapple rum BBQ sauce.
Layer slices of pineapple on top of the ribs and drizzle more sauce over the pineapple.
Let smoke for an additional hour to let the sauce set. Serve immediately.