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Jamaican Jerk Ribs


2 racks pork baby back ribs, 5 pounds total
2 cups dark rum
4 tablespoons habanero chili powder
4 tablespoons dried chives
2 tablespoons dried onion flakes
2 tablespoons coarse sea salt
4 teaspoons ground coriander
4 teaspoons ground ginger
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground nutmeg
3 – 4 cloves of Barbismoked™ Jamaican Jerk Smoked Garlic


Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
Place ribs in a pyrex or other nonreactive roasting pan.
Pour rum over ribs, turning a few times to coat evenly.
Cover and place in fridge, turning once every hour for 4 hours total.
Meanwhile combine all the spices and Jamaican Jerk Smoked Garlic in a blender or small food processor and pulse until you have a fine powder.
Divide jerk spice blend.
Drain ribs and pat dry with a paper towel.
Take one batch of jerk spice blend and rub into rib racks-both sides.
Wrap with plastic wrap and return to fridge for 1 hour.
Prepare grill for indirect grilling-use a drip pan if you don’t want a huge greasy mess to clean up.
Heat to medium, medium hot.
Add chips and place ribs on hot grates over drip pan.
Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
When done remove racks to a platter.
Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers.


Based on a recipe featured on