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 Seay 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:
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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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