Jamaican Jerk Spareribs

240

350

This recipe will add a whole new flavor-bomb kick to your regular ribs. Smoked Jamaican Jerk Ribs are the new BBQ must-try addiction.

Author:
Steven Raichlen

12 scotch bonnet chiles, stemmed and seeded (for spicier jerk, leave the seeds in)
2 bunches scallions, chopped
6 cloves garlic, chopped
2 in. piece of fresh ginger, thinly sliced
1/3 cup chopped fresh cilantro
2 tsp fresh or dried thyme
2 tbsp brown sugar
4 tsp coarse salt
1 tsp ground all-spice
1 tsp ground cinnamon
1 tsp ground black pepper
1/4 cup vegetable oil
1/4 cup dark rum
2 tbsp soy sauce

Combine the chiles, scallions, garlic, ginger, cilantro, thyme, brown sugar, cinnamon, and allspice in a food processor and chop.
Then add vegetable oil, soy sauce, rum, salt, and pepper to the chopped mixture and puree the ingredients to a paste.
Trim the ribs of fat and then use a butter knife to pry the membrane loose from the back of ribs. Then grip the membrane with a towel and pull it off.
Pour half of seasoning over each side of the ribs and spread evenly before allowing to marinate at least 4 hours.
Light Pit Barrel^® according to instructions.
Insert meat hook through the rack of ribs approximately 3 ribs down and hang in Pit Barrel^®.
Allow to cook about 4 hours.
Use hook tool to carefully remove ribs and hooks from Pit Barrel^®.
Serve with lime if desired.

Desired Temp: 125º