Jamaican Jerk Smoked Ribs
DATE: September 28, 2022
- Serves: 6
Featured product
No Woman No Spice
Jamaican Jerk Spice
FOR THE RACKS OF RIBS
- 2 Baby Back rib racks, about 2.5 lbs each (note on how to prep ribs)
- 4 tbsp Healthy On You® No Woman No Spice Jamaican Jerk Spice
- ½ cup dark brown sugar or coconut palm sugar
- 1 tbsp kosher salt
- 8-10 cups mesquite wood chips and a smokebox for the grill
FOR THE WET JERK SPICE BASTE
- ½ cup chopped scallions, white and green parts + more for garnish
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 4 sprigs fresh thyme
- 3 tbsp soy sauce
- 1 tbsp dark brown sugar or coconut palm sugar
- ½ cup olive oil
- ½ tsp apple cider vinegar
- ¼ tsp sea salt
- 1 tsp Healthy On You® No Woman No Spice Jamaican Jerk Spice (more if you enjoy extra spicy)
- 16 oz organic pineapple juice
Directions
PREP AND SEASON THE RIBS
- To prep the ribs: this can be tricky, but this is the basics.
- Place the rib racks meat-side down on a cutting board. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with a knife. Grab the membrane with a paper towel and peel off completely.
- Wash the ribs and pat dry with a paper towel. In a bowl, mix the sugar, No Woman No Spice, and kosher salt until well combined.
- Generously pat the mixture all over the ribs and allow to marinate overnight or for at least 8 hours.
MAKE THE WET JERK SPICE:
- Place all the basting ingredients in a small food processor or blender and blend on high for 10-15 seconds if too thick, add a one to two tbsps of water.
SMOKE THE RIBS
- About 1/2 hour before you are ready to cook the ribs, remove them from the fridge and bring them to room temperature.
- Heat the grill to 250 F.
- While the grill heats, soak half the wood chips in water and leave the remaining dry.
- Prepare a steam bath for the grill: using a 10x13 foil disposable baking pan, fill with 16 oz organic pineapple juice, and 16 oz water. You will need to keep refilling as you grill so the pan doesn't dry out.
- Place the steam bath on top and in the middle of the grill surface with indirect heat.
- Place 1/2 the wet wood chips and 1/2 dry chips in the smokebox and place on one side of the grill also under direct heat.
- Place the rib racks on the opposite side of the smokebox under indirect heat and close the grill lid.
- Smoke the ribs for 2.5-3 hours checking every 20 minutes to check/change wood chips, and check/refill the liquid level.
- In the last 30 minutes, begin to baste with the wet jerk spice mixture.
- Use any remaining wet jerk spice for an extra sauce on the side when serving the ribs.
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Honey Moroccan Spiced Ribs
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Sam’s Jamaican Jerk Chicken
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