Remove the membrane from the bone side of the
Spare Ribs (1 rack)
and rinse the rack under cool water to remove any bone fragments. Pat the ribs dry with paper towel and place on a cutting board for seasoning.
First brush a light coat of
Peanut Oil (to taste)
both sides. For the first layer of flavor use
Killer Hogs The A.P. Rub (to taste)
. Shake a light coat on both sides of the ribs.
Salt (1/2 Tbsp)
Garlic Powder (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Dried Parsley (1/4 tsp)
Cayenne Pepper (1/4 tsp)
Dried Thyme (1/4 tsp)
Onion Powder (1/4 tsp)
Ground Cinnamon (1/4 tsp)
Ground Cloves (1/4 tsp)
Ground Nutmeg (1/4 cup)
Ground Allspice (1/4 tsp)
Sprinkle on the Jerk Seasoning and rub it into the meat. Place the ribs back into the refrigerator to dry marinate for 1-2 hrs.
You can use any grill or smoker for this; just be sure to set it up for indirect cooking. The cooking temperature should be 250-275 degrees F (120-140 degrees C) and you’ll need a little wood for smoke.
Once the smoker is ready the Jerk Style Spare Ribs can be placed on the racks. The first 2 hours of the cooking process is all about the smoke. Spritz the ribs with pineapple juice every 30 minutes. After 1 hour flip the ribs meat side down, so both sides get some color. I want to see them a little browned on both sides before wrapping.
After 2 hours of spritzing and flipping, the Jerk Style Spare Ribs are ready to wrap. Lay out a couple strips of foil a little longer than the slabs. Start with
Butter (to taste)
Granulated Sugar (to taste)
Hot Sauce (to taste)
on the foil. Place the ribs meat side down on this mixture and pour
Pineapple Juice (3 fl oz)
over the bone side. Wrap the ribs tight in the foil. Place both racks back on the smoker once wrapped.
Typically these Jerk Style Spare Ribs will take about 1 ½ – 2 hours to get tender. It depends on the heat of your cooker. It’s very important to start looking at them at the 1 hour mark to check the tenderness. Spare ribs are done somewhere around 200-205 degrees F (93-96 degrees C) internal. Continue to monitor them in 15 minute intervals.
In a sauce pot melt the
Butter (2 Tbsp)
Garlic (3 cloves)
Scotch Bonnet Pepper (1)
for 2-3 minutes. Add the
Pineapple Juice (1 cup)
Ketchup (3/4 cup)
Brown Sugar (1/2 cup)
Fresh Thyme Leaves (1 Tbsp)
Jerk Seasoning (1 Tbsp)
and bring to a simmer for 20 min.
Now that the Jerk Style Spare Ribs are tender, bring both racks inside and carefully drain the liquid out of the foil. Fold the foil into a tray/boat shape around the ribs. This step makes it easier to transfer the ribs back to the smoker for a final glaze.
Brush the bone side with the jerk sauce and flip the ribs over. Hit the tops with the jerk sauce and place both racks back on the cooker. At this stage you’ll need to keep a close eye on the ribs. It only takes about 15 minutes to set the sauce.
Get the ribs off the pit. Place them on the cutting board and give them a 5-10 minute rest.