DRY JERK BABY BACK RIBS
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| DRY JERK BABY BACK RIBS |
2 cups of dark rum – (500ml)
1 cinnamon stick
Dry Jerk Rub
2 tablespoons of chilli powder – (30ml)
2 tablespoons of dried chives – (30ml)
2 tablespoons of dried onion flakes – (30ml)
2 tablespoons of coarse salt – (30ml)
2 teaspoons of ground coriander – (10ml)
2 teaspoons of ground ginger – (10ml)
1 teaspoon of freshly ground black pepper – (5ml)
1 teaspoon of ground allspice – (5ml)
½ teaspoon of ground cinnamon – (2.5ml)
¼ teaspoon of ground cloves – (1.25ml)
¼ teaspoon of ground nutmeg – (1.25ml)
2 cups of hickory flavoured wood chips – soaking for ½ hour.
1 cup of dried hickory flavoured wood chips
Place rib with dark rum and cinnamon stick into large sealable plastic bag(s) and let marinate for 3 hours in the refrigerator.
Combine chilli powder, chives, onion flakes, salt, coriander, ginger, black pepper, allspice, cinnamon, cloves and nutmeg and ground until you have a fine powder.
Drain rib’s from dark rum marinate and pat dry with paper towel.
Rub dry marinade over ribs and place back into the fridge to finish marinating for at least 1 hour.
Preheat grill to high.
Squeeze the soaking chips dry and combine with the dry chips. Place the chip mixture into a double layer of foil. Close the foil around the chips to make a small package. Poke holes in the foil package on both sides and place directly on top of the coals or gas flame. When the package starts smoking reduce the heat to medium.
Arrange ribs onto hot grate, over the drip pan. Cover and let smoke cook for 2 hours or until ribs meat is very tender and has shrunk back from the ends of the bones.
Yields: 4 servings
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