RECIPE
28 INGREDIENTS12 STEPS5HR

Jerk Style Spare Ribs

4.7
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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Jerk flavors are not just for chicken! This recipe brings the jerk flavor to spare ribs.

5HR

Total Cooking Time

28

Ingredients
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 rack
Spare Ribs
1/2 Tbsp
1 tsp
Garlic Powder
1/2 tsp
Freshly Ground Black Pepper
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 cup
Ground Nutmeg
1/4 tsp
Ground Allspice
to taste
Peanut Oil
to taste
Killer Hogs The A.P. Rub
3 fl oz
Pineapple Juice
to taste
Margarine
to taste
Organic Granulated Sugar
to taste
Hot Sauce
1 cup
Pineapple Juice
3/4 cup
1/2 cup
Brown Sugar
3
Scallions , thinly sliced
3 cloves
Garlic , chopped
1
Scotch Bonnet Pepper , finely chopped
Habanero Pepper
1 Tbsp
Fresh Thyme Leaves , minced
1 Tbsp
Jerk Seasoning
2
Limes , juiced
2 Tbsp
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Directions

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Step 1
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.
Step 2
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.
Step 3
Mix the 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) and Ground Allspice (1/4 tsp) .
Step 4
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.
Step 5
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 Fahrenheit (121-135 degrees Celcius) and you’ll need a little wood for smoke.
Step 6
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.
Step 7
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) , Organic Granulated Sugar (to taste) and 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.
Step 8
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 Fahrenheit (93-96 degrees Celcius) internal. Continue to monitor them in 15 minute intervals
Step 9
In a sauce pot melt the Butter (2 Tbsp) sauté the Scallions (3) , Garlic (3 cloves) , and 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 Limes (2) and bring to a simmer for 20 min.
Step 10
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.
Step 11
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.
Step 12
Get the ribs off the pit. Place them on the cutting board and give them a 5-10 minute rest. Serve and enjoy.

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