Jamaican Jerk Spare Ribs

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  • Cook Times*

    Cook Time: 45 Mins* | Desired Temp: 125º *Cook times may varyº  
    *Cook times may vary

  • Ingredients
    • 2 racks of pork spare ribs
    • Lime wedges for serving
For the Jerk Seasoning:
  • 12 scotch bonnet chiles, stemmed and seeded (for spicier jerk, leave the seeds in)
  • 2 bunches scallions, chopped
  • 6 cloves garlic, chopped
  • A 2 in. piece of fresh ginger, thinly sliced
    1/3 c chopped fresh cilantro
  • 2 tsp fresh or dried thyme
  • 2 Tbsp brown sugar
  • 4 tsp coarse salt
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1/4 c vegetable oil
  • 1/4 c dark rum
  • 2 Tbsp soy sauce

Directions

  1. Remove ribs from package, lightly rinse with water and pat dry with paper towel.
  2. If present on the ribs, trim the skirt so that it’s flush with bones.
  3. Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until it comes free.
  4. Make the jerk seasoning: Place the chiles, scallions, garlic, ginger, cilantro, thyme, sugar, salt, allspice, cinnamon, pepper, and salt in food processor and grind to a coarse paste. Work in the oil, rum, and soy sauce to obtain a thick, but spreadable paste. Correct the seasoning, adding any ingredient you desire: the jerk seasoning should be highly seasoned.
  5. Place the ribs on a baking sheet. Spread the jerk seasoning on the ribs on both sides with a rubber spatula and marinate in the refrigerator for at least 4 hours, or as long as overnight. You can also marinate the ribs in large resealable plastic bags.
  6. Place one hook at least two bones down in the thicker end (often the end with the narrower width) of each rack until it’s secure.
  7. Add the pimento wood to the coal basket and light using the chimney method as shown in the video.
  8. Hang ribs from rods in the PBC, leaving space between each slab, and secure lid.
  9. Cook for approximately 3½-4 hours until the meat starts to pull back from the of the bone, approximately ¼ – ½ inches.
  10. Remove ribs from the PBC (confirming doneness). Transfer the ribs to a large platter or cutting board, and cut the racks widthwise in half. Serve at once with lime wedges for squeezing.