©2019 by A Zenful Appetite. Proudly created with Wix.com


Sweet and tender ribs made a bit naughty

Serves 4

For the Marinade:

2 rack pork baby back or spare ribs, 3lbs each

2-16.9oz bottles coke

3c rum
1c kosher salt

For the Rub:

1tbsp allspice

1tbsp ground clove

1tsp cardamon

1/2c dark brown sugar

1tsp red pepper flakes

1tsp ground cinnamon

1tsp ground nutmeg

1tsp salt

1tsp cayenne pepper

lime wedges, to serve

Rinse and halve the ribs and place in a shallow sealable container. Marinade 24-48hrs, flipping halfway through.

Heat smoker to 225 degrees, apple or mesquite woodchips recommended. Rub down both sides of the ribs and let them sit out at room temperature 45min before putting in the smoker. Smoke for 5-6hrs, depending on the size of your ribs. Once done, transfer to a baking sheet and cover with foil for 20min. Serve squeezed with lime.


They won't make it that long.