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Jerk Pork Ribs
Jerk Pork Ribs
Courtesy of Bull Outdoor Products and KCBS
4 - 12 hours
2 - 5 hours
3 racks St. Louis style spareribs, membrane removed and racks cut in half
1/3 C cider vinegar
Freshly ground black pepper
For the marinade:
20 scallions, roughly chopped
8 cloves garlic, chopped
1/4 C chopped fresh thyme, plus extra for garnish
3 to 5 scotch bonnet or habañero chilies, chopped
1-1/2 in. knob of ginger, grated
1/4 C ground allspice
2 T freshly ground black pepper
1 T Kosher salt
1 T brown sugar
Zest and juice of 1 lime
Zest and juice of 1 orange
1 C cider vinegar
1/3 C neutral oil
Some type of fruit wood or maple wood chips, soaked in water and drained (DO NOT use mesquite).
View the Wood Chip Guide
Place all of the ingredients through the brown sugar in a food processor and pulse until you have a somewhat chunky paste.
Add the remaining marinade ingredients and blitz to combine.
Measure out 1 cup of the marinade and reserve for later.
Place half racks in a shallow baking pan or zip-top bags.
Pour the remaining marinade over the spareribs, make sure everything gets coated, and then cover and marinate in refrigerator for at least 4 hours, but better if overnight.
About an hour before cooking, remove from fridge and let sit at room temperature to take the chill off.
Season with salt and pepper.
To the reserved marinade, add ½ cup vinegar and ½ cup water to use as a mop sauce.
Set up grill for indirect cooking with medium-low heat (temperature around 300°F). Make sure you have enough gas.
Place drip pan under the grates where the ribs will sit and place grates back on the grill.
Add a small handful of dry wood chips to the smoke box. When they begin to smoke, add some drained soaked chips on top.
Every hour, add another handful of drained chips to the smoke box.
Place the ribs bone-side down over drip pan; if short on space, shingle the ribs on top of each other.
Close grill and cook 3½ to 4 hours for spare ribs (2 ½ to 3½ hours for baby back ribs); or until the meat has shrunk back from the bones and the ribs are fall apart tender.
Every 30 minutes or so, liberally mop the ribs with sauce and rotate around the grill to ensure even cooking.
About 15 minutes before ribs are done, turn the heat up to medium.
Place the ribs meat-side down over the fire and cook for a couple minutes to crisp them up and render any remaining fat. Generously brush with sauce.
Return the ribs meat-side up to the indirect side of the grill and brush on more sauce.
Cover grill and cook an additional 10 minutes.
Remove and transfer the ribs to a cutting board and tent with foil.
Let rest 10 to 15 minutes.
Brush with more and cut into individual bones for serving.
Serve hot or at room temperature with extra sauce on the side.
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