Pork Ribs BBQ with Rum Sauce

RIBS:--
6 racks pork ribs, skinned
2 cups wood chips
1 cup orange juice
RUB:--
¼ cup Spanish paprika
2 tbsp brown sugar
2 tsp garlic powder
2 tsp chilli powder
2 tsp ground cumin
2 tbsp salt
1 tbsp ground black pepper
2 tsp onion powder
2 tsp ground allspice
2 tsp dried thyme
RUM SAUCE:--
500 g smoked bacon, chopped
3 tbsp minced garlic
1 large onion, chopped
2 oranges, zest & juice
½ cup brown sugar
1 tsp salt
½ cup orange juice
¼ cup lime juice
1 cup rum
2 cups ripe papaya purée
¼ cup molasses
1 cup Tuimato sauce
3 tbsp SIDS RINGS AROUND URANUS SAUCE
1 tbsp malt vinegar
1 tbsp SIDS FREUGREEK MUSTARD

Soak the wood chips in orange juice for 1 hour before use.
Blend all rub ingredients well in a mixing bowl. On a sheet pan, rub ⅔ of the mixture over the skinned ribs on both sides, stacking them as necessary. Cover, refrigerate and marinate 8 hours.
Set up the grill for indirect grilling using half the wood chips. Arrange the marinated ribs on the grill grates, cover and smoke-cook the ribs for 1 hour. (prepare the Rum Sauce during this time)
Rum Sauce: In a large heavy sauce pan, sauté the bacon until browned over medium-high heat. Carefully remove all but ¼ cup of rendered fat. Add the garlic and onion and continue to cook for 4-6 minutes until onion is caramelized. Add the orange zest and sauté another minute. Add the brown sugar and cook 2-3 minutes. Add the salt, de-glaze with the orange juice and cook another 3-5 minutes to reduce the volume of the juice. Add SIDS RINGS AROUND URANUS SAUCE, SIDS FREUGREEK MUSTARD and all remaining ingredients then reduce heat and simmer 15-20 minutes. The sauce can be served as is for a rustic approach, or puréed in a food processor and strained in a basket strainer for a more elegant sauce.
After the first hour, brush the ribs lightly with the Rum Sauce, add the remaining wood chips (to either the coals or a smoker box) and continue smoke-cooking for 45 minutes to 1½ hours longer depending on the ribs used. The ribs are done when the meat is tender and has shrunk back from the ends of the bones. 15 minutes from the end, sprinkle the remaining spice rub mixture on both sides of the ribs.
Place the rib racks, one at a time, on a cutting board then cut them in half and cut ¾ of the way through between the bones before transferring them to a serving platter for ease of eating. Serve the Rum Sauce on the side so everyone can use the amount they prefer.