BBQ Jerk Ribs! | Chuds BBQ

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros provide similar heat, while jalapeños are milder and more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-bought seasoning

Homemade blends can be tailored to taste and may use pantry staples.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is less expensive than ribs.

Pat the pork ribs dry and trim them down to a St Louis rack, removing excess meat and fat as needed.

Leave the membrane on the ribs and remove any hard pieces of cartilage.

Prepare the jerk marinade by adding one white onion, one bunch of green onions, a whole bunch of garlic, brown sugar, thyme, and the juice of 1-2 limes into a food processor.

Toast black peppercorns and allspice berries in a hot dry pan for 1-2 minutes until fragrant, then grind them in a spice grinder.

Add the toasted spices into the food processor with the other marinade ingredients.

Add soy sauce and habanero peppers to the marinade and blend until smooth.

Stream in about half a cup to a cup of vegetable oil while blending the marinade.

Taste the marinade and adjust spice level if necessary, adding more habanero if desired.

Season the ribs with kosher salt on both sides before applying the marinade.

Coat the ribs with the marinade evenly on both sides and wrap them up to refrigerate for at least 4 hours, preferably overnight.

After marination, scrape off excess marinade from the ribs to prevent burning during cooking.

Prepare a jerk rub with allspice berries, cloves, granulated garlic, granulated onion, ground ginger, cumin, dry thyme, habanero powder, black pepper, and kosher salt, mixing well.

Dust the ribs lightly with the jerk rub before cooking.

Preheat the smoker to around 300°F (149°C) and place the ribs bone-side down on the grill.

Cook the ribs over direct heat, adding wood chunks for smoke flavor, and check back after an hour for color and doneness.

After an hour, check the ribs for color and charring, ensuring they are cooking properly.

Prepare a rib sauce using the remaining marinade by bringing it to a boil in a pot.

Cooking Techniques

Equipment Needed

Spice Level: