Total Calories: 2
1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a kitchen towel to gain a secure grip, or with pliers. Place the ribs in a nonreactive roasting pan and pour the rum over them, turning the ribs to coat completely. Cover and let marinate, in the refrigerator, for 4 hours, turning occasionally.
2. Meanwhile, combine all the ingredients for the jerk seasoning in a spice mill or blender and grind to a fine powder.
3. Drain the ribs and blot dry with paper towels. Rub half the jerk mixture over the ribs on both sides, cover, and let marinate, in the refrigerator, for 1 hour.
4. Set up the grill for indirect grilling, placing a large drip pan in the center. If using a charcoal grill, preheat it to medium.
If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, reduce the heat to medium.
5. When ready to cook, if using charcoal, toss half the wood chips on the coals. Arrange the ribs on the hot grate, over the drip pan. Cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 1/2 to 2 hours. If using a charcoal grill, after 1 hour add 10 to 12 fresh coals per side and the remaining 1 cup wood chips.
6. Transfer the ribs to a platter and season with the remaining rub, sprinkling it on. Serve immediately.
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