Smoked JERK Ribs
Simple smoked jerk baby back ribs: rub with oil, salt and 1-2 tbsp jerk per lb. Smoke 3-4 hrs at ~250 F or roast in oven with liquid smoke.
I have had worse Jerk in Jamaica than I make on my own thanks to your awesome Jerk mix.
Submitted by: Eric from COLLEGE PARK, Maryland
Yield: 8
- Prep ribs by removing the membrane, oiling, salting, and applying 1 to 2 tablespoons of jerk seasoning per pound.
- Smoke on indirect heat at about 250 F for 3 to 4 hours using wood chunks and a drip pan half filled with water.
- Oven option works: add liquid smoke to the oil, roast on a rack above a water pan around 300 F; optional baste with Worcestershire.
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Preparation Instructions:
Rinse and dry the ribs.
Remove the membrane on the bone side, or simply slice it at each bone. If your grill has limited space, slice each rack in half.
Rub the slabs with olive oil and sprinkle generously with salt.
Sprinkle the slabs generously with Jerk Seasoning.
Smoke them at 250 for 3-4 hours.
This can be done in the oven as well. Add a little liquid smoke to the oil to rub on the ribs at first. Roast the ribs on a rack above a pan with water. Temps can be higher in the oven- 300 is good.
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More About This Recipe
I did this with the Thai Red Curry Powder (and sprinkled some demerara sugar) with great results, too! More details for smoking if you need them: Cook in the covered grill or smoker with indirect heat. This works on either gas or charcoal grills. Cook for 3-4 hours. Aim for 250 degrees. Any temp between 200-300 degrees will work. Lower temps help retain moisture. *optional baste with Worcestershire sauce. To set up your grill for smoking: Use wood chunks and drip pan half filled with water. For gas grills, use a cake pan or aluminum foil to hold the wood chunks and put that over the active burner. For charcoal grills, you can just put the wood chunks with the charcoal. I like hickory for this. Put the drip pan under the ribs. This will catch the drippings and add moisture. Use only one burner. Do not put the ribs over that burner. This is indirect cooking. Same applies to charcoal.
Frequently Asked Questions
What cut of ribs should I use?
Baby back ribs are used in this recipe. You can smoke whole racks or slice each rack in half to fit your grill.
How much jerk seasoning should I use?
Use about 1 to 2 tablespoons of Jamaican jerk seasoning per pound of ribs. Adjust to taste and be sure to rub the seasoning in well.
Do I need to remove the membrane on the bone side?
Yes. Removing the membrane helps the rub penetrate and makes the ribs more tender. Slide a knife under the membrane, loosen it, then pull it off or slice it at each bone if you prefer.
What temperature and time should I smoke the ribs?
Smoke the ribs between 200 and 300 F. Aim for about 250 F and cook 3 to 4 hours. Lower temps keep them moister; higher temps speed things up slightly.
How do I set up my grill for smoking?
Cook with indirect heat using only one active burner or coals. Place wood chunks near the heat but not directly under the ribs. Put a drip pan half full of water under the ribs to catch drips and add moisture.
Can I make these ribs in the oven?
Yes. Mix a little liquid smoke into the oil before rubbing the ribs. Roast on a rack above a pan of water at about 300 F until tender.
What wood should I use and can I vary the rub?
Hickory is recommended for a classic smoky flavor. Fruit woods like apple or cherry give milder, sweeter smoke. You can also swap the jerk for other blends, for example Thai red curry with a sprinkle of demerara sugar for a different profile.
Should I baste the ribs while smoking?
Basting is optional. A light baste with Worcestershire sauce can add flavor and help keep the surface moist. Do it sparingly so you do not wash away the rub.
What cut of ribs should I use?
Baby back ribs are used in this recipe. You can smoke whole racks or slice each rack in half to fit your grill.
How much jerk seasoning should I use?
Use about 1 to 2 tablespoons of Jamaican jerk seasoning per pound of ribs. Adjust to taste and be sure to rub the seasoning in well.
Do I need to remove the membrane on the bone side?
Yes. Removing the membrane helps the rub penetrate and makes the ribs more tender. Slide a knife under the membrane, loosen it, then pull it off or slice it at each bone if you prefer.
What temperature and time should I smoke the ribs?
Smoke the ribs between 200 and 300 F. Aim for about 250 F and cook 3 to 4 hours. Lower temps keep them moister; higher temps speed things up slightly.
How do I set up my grill for smoking?
Cook with indirect heat using only one active burner or coals. Place wood chunks near the heat but not directly under the ribs. Put a drip pan half full of water under the ribs to catch drips and add moisture.
Can I make these ribs in the oven?
Yes. Mix a little liquid smoke into the oil before rubbing the ribs. Roast on a rack above a pan of water at about 300 F until tender.
What wood should I use and can I vary the rub?
Hickory is recommended for a classic smoky flavor. Fruit woods like apple or cherry give milder, sweeter smoke. You can also swap the jerk for other blends, for example Thai red curry with a sprinkle of demerara sugar for a different profile.
Should I baste the ribs while smoking?
Basting is optional. A light baste with Worcestershire sauce can add flavor and help keep the surface moist. Do it sparingly so you do not wash away the rub.
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