Jamaican Jerk Spare Ribs Recipe on the Pit Barrel Jr.! (How To Smoke Spare Ribs)

[@SousVideEverything]

Great COOK brother! I also cooked ribs today......lol The way you made these is just AMAZING! I need to give this recipe a try.

[@BallisticBBQ]

Thanks for stopping by Gustavo!

[@EverydayBBQ]

Turned out great. I always appreciate the way you are organized and walk viewers through the recipe with important details. Always a pleasure to watch. You set a wonderful example for smaller channels like me. Oh, and DAMN those Ribs looked GUUUUUUD!!

[@EverydayBBQ]

I also agree with the doneness... I like a nice easy tender pull off the bone not fall off the bone. Perfect for a good bite!

[@BallisticBBQ]

Thank you very much for the kind words! Cheers Michael!

[@Gquebbqco]

Going to have to try this sometime Ballistic! I love Jerk seasoning and never tired it on ribs before - Great cook!

[@Seanljable]

You are such a humble guy. Brother, even if you were mixing crap, I would enjoy this video. However, you are not mixing crap.I love the entire thing. Blessings to you and family. Keep on keeping the kitchen hot.

[@progers5019]

I love the looks of that sauce. Something different and spicy. Those ribs turned out beautiful and pretty much perfect. I want to try this recipe in one of my future cooks. The PBJ did great. You called it right, for the footprint, it's hard to beat. So constant and easy to use. Thanks Greg

[@BallisticBBQ]

Thank you Phil! The Pit Barrel never ceases to amaze me. The PBJ will be joining me on future Jeep runs!

[@meatcranium4280]

Greg this is my Cullinary weekness, I have not worked with Jamaican food, and I absolutely love it. Thanks for making this video

[@BallisticBBQ]

We actually did our honeymoon in Jamaica. The food there is so good!

[@ChristysCookingLifestyle]

Any sauce with that much garlic would be a favorite here. That's a great size cooker, it did an amazing job on those ribs. Those ribs looked so delicious. Thanks for sharing😃

[@cbdsw]

Again, you knock it out of the park! They look so good.

[@BallisticBBQ]

Thank you!

[@cymoncyrado2879]

My neighbor (a jamaican) taught me to make jerk and this is pretty much spot on except she uses fresh ground allspice berries (incredibly more flavorful) and adds molasses which helps glaze and has a great flavor. I run a tavern and we use it on our wings.

[@BallisticBBQ]

Good call on grinding the berries. From now on, that's what I'm going to do. Bet those wings rock! I love this on chicken!

[@NoNonsenseJohnson]

Yeah grinding the berries is a whole different level of flavour and depth than the ground powder. Also try to use the Scotch bonnet when they are young (Green/ yellow colour) opposed to the red one as they are much fruitier flavoured.

[@djordan22]

Underrated channel.

[@bigdaddynasty69]

one of the best bbq channels for sure this guy is the real deal

[@cookingwithtomtom]

Hi Greg! Those ribs looked absolutely spectacular. I learned a lot and look forward to giving this recipe a shot. Thank you for sharing!

[@BallisticBBQ]

Thank you for stopping by Tom!

[@fbueno000]

Perfect! This video made me hungry at 8:30 am ! Sooo good

[@ScottGaltbbq]

Awesome cook Greg! Pit Barrel junior is on my Christmas list! Thank for all you do!

[@bowhunter2439]

Wow , they looked great Greg , you got my mouth watering again , cant wait to get my ribs on the smoka...!!!

[@Carnivorefitness2024]

Oh man I want these for breakfast now, killer looking ribs!

[@rootboycooks]

Those ribs are money! I believe I will steal this one! Happy Thanksgiving!

[@talhasheikh7719]

I'm a big fan Greg, you always out do yourself man!

[@BallisticBBQ]

Thank you Talha!

[@SamuraiPie8111]

you really have one of the better cooking channels on youtube, you deserve more views dude

[@BallisticBBQ]

I really appreciate that brother. Cheers!

[@E-A-Z-Y]

Been on a binge on your burger playlist 🍔

[@BallisticBBQ]

Appreciate that!

[@rwccampbell5997]

Greg, I was under the impression that scotch bonnets and habanero's were one and the same. Great video and thanks for sharing your recipe.

[@BallisticBBQ]

Thank you Robert. They are very closely related, but the Scotch Bonnet is actually a little sweeter.

[@rwccampbell5997]

Greg, thank you for the education. I have a Slow N' Sear for my Weber Kettle. Do you think If I left a gap in the middle of the Slow N' Sear to put the hot coals in and then on each side of the hot coals place unlit coals that this would allow for more even heating then by putting the unlit coals in one corner of the Slow N' Sear as the directions suggest?

[@gippslandskyimagery4989]

its like torture watching the food you cook Greg.... love your work from Australia mate

[@BallisticBBQ]

Thanks for stopping by mate! Cheers!

[@NoHippieBBQCooking]

I like that pit barrel jr. I do a lot of off-site cooking, and that would be more convenient than my big pbc. Those ribs definitely have a flavor profile that I'm down with

[@BallisticBBQ]

Thanks Lyle! Yeah this little thing will fit in most car trunks! Cheers man!

[@ElChompero]

That looks great! I like the allspice smoke idea.

[@BallisticBBQ]

Thank you much!

[@vanessavalenzuela5274]

Wow! Will definitely try this recipe! Thank you for sharing!

[@dwaynewladyka577]

You make such amazing food. This is another great looking recipe. My mouth is watering. Cheers Greg.

[@BallisticBBQ]

Thank you Dwayne!

[@xpandyourcube]

yum! that looks fantastic! thanks for the video - Will - Perth, Australia!

[@jafraune]

Just made these ribs tonight exactly how the video says. He absolutely nailed this recipe!!! The sauce is amazing on these ribs! I used habeneros hallowed out not to spicy definitely a awesome jamican jerk taste! Highly recommend! 👍👍👍👍👍👍

[@ChrisMcDowellDIY]

Man those look excellent. I’m getting a PBC soon and will have to try this recipe. Thanks for sharing.

[@Junemccalla]

Wow! I wanted to try jerk ribs for thanksgiving this year and found this video on google... I’m upset that I’m just finding you!!! Man those ribs look amazing! I am definitely subscribing 💪

[@TheBarbecueShow]

WoW Those ribs look absolutely delicious! I grew up with lots of Jamaican food in Toronto. Those scotch bonnets are HOT.

[@mindofencryption]

Wow I'm impressed that your ribs were short enough. When I use the regular sized cooker I have to place the hook down 4 ribs (spare ribs) to make them fit.

[@DeathWish1988]

Damn!!!!! Those ribs look amazing. I wish we got all these cookers and smokers in South Africa. I would be experimenting every week. we do braai every 2 weeks or so, which is cooking meat on hot coals burnt down from a wood fire. Best enjoyed with a double brandy & coke. Cheers

[@BallisticBBQ]

Thanks Frederik! Sounds like an amazing way to cook. Bet the smells are out-of-this-world!

[@getoutandgrill]

Man that looked killer. Great cook.

[@ninemiles5887]

Yum Yum!!! I'm definitely gonna have to try this recipe...

[@usa91787]

Pimento wood / chips are available in the U.S. but it's not cheap. I think I paid about $25 plus shipping for a pound. There used to be only one place in Minnesota in the U.S. to get it but there's another in Florida too now.

[@TheHollarBBQ]

Very cool. Im ganna have to get a JR to go camping with me.

[@timstinson2421]

Those looked really good. Thanks for the recipe

[@alf1975aa]

I am feeling hungry!!! Those are some good looking RIBS! Great video, Like always your videos are awesome. Keep up the great work. Thumbs up #234. Happy Holidays

[@BallisticBBQ]

Thank you for stopping by and rocking #234!

[@BadBeastBarbecue]

Man Greg, those look fantastic, I bet that rub and sauce would be killer on chicken too. That Pit barrel jr is a beast.

[@BallisticBBQ]

Thanks Daryl! The sauce has become a family favorite brother! Cheers man!

[@001SapoBBQ]

Should I just order from pit barrel cooker?

[@001SapoBBQ]

Wow this is great news. I checked your store for PBC Jr but it wasn't there.... Following link

[@BarlowBBQ]

Lovely lovely ribs! Always looking for new ideas to do ribs, this sauce sounds real nice. PBC Jr looks like a winner to me. Happy Thanksgiving to you and your family, Greg. ✨✌️✨

[@BallisticBBQ]

Thank you Matthew! Happy Thanksgiving brother!

[@ronaldjones8134]

So, with the regular PBC the cook time should be about the same, right?

[@english4322]

Just love this channel keep it up!

[@BallisticBBQ]

Thank you Michael!

[@bizzao]

Thank you for the tip to substitute all spice berries for pimento wood. I tried looking for it pimento wood, but couldn't find it anywhere.

[@BallisticBBQ]

You can get the wood on Amazon, but this works just fine. Thanks Bao!

[@Hotsaucedaily]

Great video work, Greg! I appreciate the time it took you to edit the ingredients into the mix. I think you may... just may have... sold a PBJ to me. (Wife's not looking right now.)

[@snipercurgan1]

Oh yeah, love Jamaican jerk! Greg: "I don't know if you can see that smoke ring." Me: "You can see that smoke ring from space."

[@BallisticBBQ]

LOL! Thanks for watching brother!

[@EssiesGurl]

Looks amazing. Definitely need to try this recipe

[@BallisticBBQ]

Hope you do!

[@thangchanh2932]

@Ballistic BBQ hope you respond.... im a new time smoker. Are you cooking this directly over the coals?

[@carriea.2467]

Delicious😛i can only eat 2 pieces cause i get full fast.Thank u so much for your vedios🌴💖🌴💖🌴💖from Miami, Florida

[@frederickhillegas2115]

You had me sold when you said eight cloves of garlic!

[@BallisticBBQ]

LOL! Thanks Frederick!

[@frederickhillegas2115]

Ballistic BBQ no thank you

[@TexasStyleCuisine]

Ribs look great thanks for posting

[@BBQRando]

🦃🍗🍁👪 Happy Thanksgiving from BBQ Rando 🍂🌽🥔👪

[@cookingwithalittlespice]

Love this recipe! Looks amazing TFS

[@BallisticBBQ]

Thank you! I was very please, as was my son!

[@juniorjunior3827]

Not sure what the price of the pit barrel is but I’m guessing it’s close in price to something like a Weber Smokey mountain. I have 2 WSM’s. You think it’s better than the WSM?

[@alvaroacosta255]

Great recipe. Thanks for sharing.

[@BallisticBBQ]

Thank you for watching Alvaro!

[@armstrong916]

Nice to see some different BBQ style and this flavor is great on turkey. Do you have any experience with the UDS and is it close to a PBC?

[@BallisticBBQ]

I do not own a UDS, but I am familiar with them. The PBC is pretty much set it and forget it. You set the bottom damper based on the elevation where you are cooking at. This is the only messing around with airflow that you have to do. The UDS (which are awesome) requires monitoring the temps and manipulating the dampers, like a conventional smoker. I don't even know the temp the PBC is running at. All I know is that it works every time I use it. The thing I really love is that the total novice will have success and not get frustrated. Cheers Ricky!

[@TywanDeshone]

Those ribs look amazing! You didn't have to wrap them to get them tender?

[@RichsRiverSmokersWestVirginia]

Hey Greg awesome video! I bet those ribs was off the hook to! Might have to look at the PBJ! Great video!

[@bigmike11676]

Looking to get a PBC. Would you recommend the original or Jr. I won’t be cooking for a lot of people and space is somewhat of an issue. Is there anything you can’t do in the Jr that you can in the original?

[@chilltnj]

I would say get the Jr, it would be perfect for you and a few others, I have 2 PBC but I cook for a bunch of people.

[@bigmike11676]

Yea that's what I'm leaning towards. The most id ever cook at once would either be a full brisket or maybe 2-3 racks of ribs. Thanks for the response.

[@danielperry3008]

Great cook, only l have to use a water pan or the end of my ribs burn some cause they are pretty close to the 🔥, great recipe for jerk Gregg thanks for all your great cooks😎

[@c02615223]

You've got a great butcher there My Ballistic. Those ribs look meaty !

[@stevenmickles696]

Love the video. Seriously.

[@stenny1970]

Ballistic BBQ Did you spritz your ribs at all

[@bionicleanime]

since it's back in season, who wants to see Ballistic BBQ tackle the McRib sandwich?

[@BallisticBBQ]

LOL! Should I bust out the meat glue???

[@SousVideTV]

Wow, the ribs look amazing! I don’t have a Pit Barrel Cooker, so hopefully I can still get somewhat similar results without it.

[@BallisticBBQ]

I'm sure you'll do fine brother!

[@thejompi]

In Jamaica and St.Kitts they just call them jerk pork and they cook them side by side the jerk chicken.

[@Railroad_Bbq]

Did you add any wood to the all spice berries to get that great smoke ring?

[@BallisticBBQ]

I did not add any wood. I'm sure it's a combo of the berries and the way the Pit Barrel works. The Rendezvous in Memphis does all of their BBQ over charcoal with zero wood added.

[@Railroad_Bbq]

How much would flavored charcoal affect the final product? I am assuming it makes no difference if it is the regular Pit Barrel or Pit Barrel jr. What is the difference between the Pit Barrel and Barrel House? Thank you and have a good Thanksgiving.

[@Indignity12345]

Excellent!! I'm going to try this by doing the ribs Sous Vide, then hit with some smoke. Greg, you may want to fix the link for the Pit Barrell Cooker. It's missing the 'h' on 'http'.

[@BallisticBBQ]

Thank you for the comment and the heads-up on the link! I'll fix it!

[@joewest4229]

These look awesome Greg. What temp did you smoke them at in the PBJ?

[@BallisticBBQ]

The crazy think about the Pit Barrel Cookers, is (if you use it the way you're supposed to) you don't worry about the temps. It's all based on the locked damper that is set based on the elevation where you are cooking. I'm between sea level and 2,000 feet, so the damper is locked at 1/4 of the way and that's all the manipulation you (I) ever have to do. From there, you just let the thing cook. It doesn't have a temp gauge and I have never monitored the heat, so I can't answer your question. I don't even want to know what temp it cooks at! All I can say is it works! They have some really good videos on their channel that explain the system. I was very skeptical until I used one for the first time. kzbin.info

[@joewest4229]

Ballistic BBQ I’m using my Primo XL for these. I checked a prior video, ribs you did on your Weber, and I believe 250 was your cook temp. Would this be the desired temp for these jerk ribs? Thanks.

[@SmokyRibsBBQ]

Love the jerk twist on these beautiful looking ribs you did Greg!

[@BallisticBBQ]

Thank you Rus! It was some good eats brother!

[@Ice_48]

Excellent excellent video.

[@matthewpieters7228]

Great ribs! I use a Traeger pellet smoker. Do you think I could add the allspice into the hopper to get some of that smoke?

[@marshalloyd8174]

I'd like to know also I have a traegar

[@herculezgodofgainz2906]

Chef Ramsey who? Ballistic BBQ is where it's at

[@gregormiller4037]

Chef Ramsey can suck on it, Chef John Rocks, Ballistic BBQ rocks, Recipe30 rocks, CastIronSkillet rocks, Laura In The Kitchen rocks, CajunCooking rocks, Smokey Ribs BBQ & Southern Cuisine rocks, Christys cooking Channel rocks, Big Lew BBQ rocks ...BRB, I'm getting hungry, will try and finish with the next 30 sites I watch:)

[@misterhat5823]

Greg certainly has a more pleasant personality.

[@kuroikenshi3735]

Good food is good food, simple as that. And it's Ramsay you bison's penis.

[@BallisticBBQ]

LOL! Thanks brother!

[@ilovethebeach9123]

Yet another pervert wanting to jump on Christy's bones sick fuck

[@valcomm5]

Fantastic looking ribs. Great color and I love the Jerk Sauce. I'm curious how the allspice smoke turned out flavorwise. Excellent cook, Greg

[@BallisticBBQ]

I dig on the flavor that smoke produces. This is the third time I have done this, but the other two were with chicken. Nice slightly spicy smoke. I'll use it on other cooks.

[@HeavyMetalBarBQue]

Hey Greg! That's a great idea....gotta try it! Can I pair the allspice berries with another mild wood? \m/

[@BallisticBBQ]

You sure can brother! Thanks for stopping by!

[@ogmr.molina3359]

MY NOTIFICATION JUST WENT OFF IT'S 6:02 AM WEDNESDAY MORNING GETTING PREPARED FOR MY CONSTRUCTION JOB TODAY!ANYWAYS AND GOOD RIBS COOKING AND TASTING MR.GREG BALLISTIC BBQ!WITH THAT SAID KEEP ALL YOUR GRILL COOKING AND TASTING VIDEOS COMING ALWAYS REGARDLESS TAKE CARE!AND YOU AND YOUR LITTLE FAMILY HAVE A GOOD REST OF YOUR WEDNESDAY MORNING AFTERNOON AND EVENING!WITH RESPECT OG MR.MOLINA SAN DIEGO CALIFORNIA 619!👍👊💪

[@BallisticBBQ]

Thank you my friend!

[@ogmr.molina3359]

Ballistic BBQ YOUR MOST DEFINITELY WELCOME MR.GREG AND YOU AND YOURS AND LITTLE FAMILY HAVE A GOOD REST OF YOUR WEDNESDAY EVENING AND THANKSGIVING TOMORROW!WITH RESPECT OG MR.MOLINA SAN DIEGO CALIFORNIA 619!👍👊💪🍺

[@adampoll4977]

Finally, ribs not overcooked to grey and over-powered with sauces and/or rubs.

[@danielbarbagelott9108]

Hello, Greg. I am debating between the standard Pit Barrel Cooker and the jr. Did you notice any difference in the cook between the standard and the junior? Did you see any difference at all besides the size? Thanks!

[@BallisticBBQ]

The cook was the same. This was literally my first cook on the Jr, right out of the box. If you want portability, I'd go Jr. If the cooker is going to stay put, I'd go with the original, simply for the extra capacity.

[@danielbarbagelott9108]

Thanks! I have a Primo, so love your videos!

[@steveskouson9620]

Greg, look into an UDS smoker. (Ugly Drum Smoker.) You can build one from a 55 gallon drum, and it is STOOPID easy. steve

[@BlackEagle19]

this rib looks delious and tasty Greg i like ribs

[@BallisticBBQ]

I like ribs too! Thank you!

[@iimrfantasy5891]

Hi greg I love your videos by the way I know this question has nothing to do with the video but I want to know which cow is better for burgers the grass fed or the other kind I for got what they feed it, grain I think? assuming the fat content is the same thanks ps. you never made the video you promised to make a few months ago about burger sauces and toppings and glazes

[@BallisticBBQ]

Thanks for the question Sultan. First off, please understand that I have a very long list of requests. I go by how old the request is, the availability ingredients and a few other qualifiers. I do like your request and will get to it eventually. On the cow question. Realize that grass feed beef usually gets more exercise, since they have to keep moving to find the grass they eat. Subsequently, it is leaner than grain fed. I prefer grass fed beef that is "finished" on grain. So, they spend most of their lives eating grass and then they are fattened up on grain before they are harvested.

[@N2000N.]

WOW! That looks amazing!😍👌

[@BallisticBBQ]

Thank you!

[@handcannon1388]

Good looking ribs. Thanks for not following the crowd and doing a turkey video. I like turkey, and I'm cooking one Saturday (eating with the folks tomorrow), but I've seen enough turkey videos for a couple weeks, at least. I have a question. Since the PBC Jr. is several inches shorter than the original, did your ribs cook evenly from one end of the rack to the other? I've seen some videos of the original where the meat closest to the fire wound up overcooked (and sometimes closer to cremated).

[@BallisticBBQ]

The PBJ is only 1 1/2" shorter than the original, so the height isn't a factor. In addition to this, the charcoal basket on the PBJ is 1 inch shallower than the original, so the distance from the end of the racks are essentially the same. Great question though! I new the height difference, but had to go out and measure the baskets. Cheers!

[@handcannon1388]

Thanks for the prompt response. I suspect that a lot of the other people's problems were mostly user error - like keeping the lid off too long and letting temps get out of control, or continuing the cook far beyond the time when the meat was actually done. Cheers and Happy Thanksgiving to you and your family.

[@julissaortiz411]

How many hours do you do beef. The same way ?

[@chilltnj]

julissa ortiz I've done Beef ribs on mine and I would say a little longer just gotta pay attention to how it's cooking

[@kamihargrove8020]

Man is he about to cry?? Them ribs got to be good!!

[@pipofla4784]

such a great channel

[@BallisticBBQ]

Thank you!

[@AussieAngeS]

Wow those jerk ribs look sensational, I love that paste and sauce you made from scratch Greg, really awesome.

[@BallisticBBQ]

Thank you Angie! A couple more peppers would have been awesome, but too hot for the fam. Cheers!

[@jobsgsxr1000]

you should have done something with turkey for Thanksgiving

[@eversoslightly124]

Greg! Love the idea of jerk on ribs, never even occurred to me! also, I posted on the last video but I don't think you saw it - about a really interesting brisket recipe I have that is a lot more straightforward for us EU citizens to do, I'd like your thoughts on it before I decide to waste my time with it though with regards to how it would compare to something made over there, bearing in mind for the most part getting decent brisket is quite difficult. Or at least the sizes you guys get. Look forward to your comment :)

[@jasonbean7296]

I'm experimented with live fire, and it's not going well. Following Hurricane Irma, a line clearance crew came through and cleared all the understory along my 500' driveway. And left the brush. Those rascals! When I did line clearance, I would never have left a client in such a condition. Oh, well. Now I have free oak I didn't have to cut. It still isn't labor free, however. I still have to drag it to where I can use it. A time consuming task, to be sure. It's important, because I had a wildfire that consumed 2 acres last December. I need to get those branches from under the power line, or I could have another disaster. What a nuisance.:)

[@BallisticBBQ]

We have our share of wild fires where I live. Scary!

[@mircobru825]

Hi Greg, how about making some special winter or xmas burgers?

[@BallisticBBQ]

I'll have to figure something out. Thanks for the suggestion!

[@benweissman2472]

You should make pastrami.

[@beerbrewer737]

Great video and I'll be sure to make this on my $70 smoker from Master Forge. Why people spend so much money for a name brand smoker is something I'll never understand.

[@norrisharvey1280]

This is cool

[@3rajab]

Can you do McArabia please :)

[@glenregan9760]

Try using coffee wood when doing jerk BBQ.

[@BallisticBBQ]

Nice idea... Need to figure out where I can get that. Bet it would be killer grilling wood for steak too.

[@glenregan9760]

I use it on pork and wings!! Love it. I get 5 LBS on-line, but I also have some pimento wood also.

[@joysandy333]

That looked like more than 2tsp allspice

[@BallisticBBQ]

2 tablespoons.

[@norrisharvey1280]

Good cooking food challenge

[@Booger500us]

Oh snap..red stripe and a hozer..dangahrous mahn