Jerk Style Spare Ribs | Jerk Seasoned Pork Ribs Malcom Reed HowToBBQRight

Jerk Style Spare Ribs | Jerk Seasoned Pork Ribs
For more barbecue and grilling recipes visit: howtobbqright.com/
To get started with this recipe you’ll need a couple racks of Spare ribs.
You can find some decent Jerk seasonings in most grocery stores but it’s just as easy to make one yourself. Here’s my recipe for Jerk Rub (you can double it as needed):
Jerk Rub:
- 2 Teaspoon salt
- 1 Teaspoon garlic powder
- 1/2 Teaspoon ground black pepper
- 1/4 Teaspoon dried parsley flakes
- 1/4 Teaspoon cayenne pepper
- 1/4 Teaspoon dried thyme
- 1/4 Teaspoon onion powder
- 1/4 Teaspoon ground Cinnamon
- 1/4 Teaspoon ground Clove
- 1/4 Teaspoon ground Nutmeg
- 1/4 Teaspoon ground Allspice
To season the Jerk Style Spare Ribs first brush a light coat of peanut oil on both sides. For the first layer of flavor I use my All Purpose rub 4parts Salt, 2parts granulated garlic, and 1 part Black pepper. Shake a light coat on both sides of the ribs.
Next sprinkle on the Jerk Seasoning and rub it into the Jerk Style Spare Ribs. Place the ribs back into the refrigerator to dry marinate for 1-2 hrs.
After a couple hours the Jerk Style Spare Ribs are ready for the smoke. You can use any grill or smoker for this; just be sure to set it up for indirect cooking.
The cooking temperature should be 250-275 degrees and you’ll need a little wood for smoke. Traditionally pimento wood is used for Jerk recipes, but I don’t have access to any, so I just used a couple chunks of pecan.
Once the smoker is ready (I’m using my Drum), the Jerk Style Spare Ribs can be placed on the racks. The first 2 hours of the cooking process is all about the smoke. Spritz the Jerk Style Spare Ribs with pineapple juice every 30 minutes.
After 1 hour flip the Jerk Style Spare Ribs meat side down, so both sides get some color. I want to see them a little browned on both sides before wrapping.
After 2 hours of spritzing and flipping, the Jerk Style Spare Ribs are ready to wrap. They’ll have enough smoke flavor, so now it’s time to get them tender. Lay out a couple strips of foil a little longer than the slabs.
For the wrap I start with butter or margarine, organic sugar, and Hot sauce on the foil (just eyeball it) Place the Jerk Style Spare Ribs meat side down on this mixture and pour 3oz of pineapple juice over the bone side. Wrap the ribs tight in the foil. Place both racks of spare ribs back on the smoker once wrapped.
Typically these Jerk Style Spare Ribs will take about 1 ½ - 2 hours to get tender. It depends on the heat of your cooker.
Return the Jerk Style Spare Ribs to the smoker if they need a little more time, but continue to monitor them in 15 minute intervals. The slabs I cooked were perfect after 1 hour 15 minutes in the wrap.
To really have a jerk style rib, they need a good finishing sauce. The sauce brings even more flavor to the Jerk Style Spare Ribs and when it’s cooked on right at the end, it adds the perfect combination of sweet, sour, and heat that make the Jerk flavors pop.
Here’s my recipe for the Jerk BBQ Sauce:
- 1 cup pineapple juice
- 3/4 cup ketchup
- ½ cup brown sugar
- 3-4 scallions sliced thin
- 3 cloves of garlic chopped
- 1 scotch bonnet or habanero pepper finely chopped
- 1T fresh thyme minced
- 1T Jamaican Jerk seasoning
- 2 limes juiced
- 2 tablespoons butter
In a sauce pot melt the butter and sauté the scallions, garlic, and pepper for 2-3 minutes. Add the remaining ingredients and bring to a simmer for 20 min.
Now that the Jerk Style Spare Ribs are tender, bring both racks inside and carefully drain the liquid out of the foil. Fold the foil into a tray/boat shape around the ribs. This step makes it easier to transfer the spare ribs back to the smoker for a final glaze.
Brush the bone side with the jerk sauce and flip the ribs over. Hit the tops with the jerk sauce and place both racks back on the cooker. At this stage you’ll need to keep a close eye on the Jerk Style Spare Ribs. It only takes about 15 minutes to set the sauce.
Once the sauce tacks-up and starts to brown a little get the Jerk Style Spare Ribs off the pit.
To cut the Jerk Style Spare Ribs for serving, flip the racks meat side down and use the bones as a gauge. Use a sharp knife and cut in between each bone. I also reserve half of the Jerk sauce for serving with the ribs.
For more how-to recipes visit: howtobbqright.com/
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[@jamesd493]

I'm Jamaican and you definitely know your flavors. Working with what you have on hand. The true mark of a Chef. Thank you for sharing.

[@Philipseddon]

All I can say is Oh my God... I did this recipe exactly like Malcom's and it was absolutely phenomenal. I was a bit leary about the rub (after tasting it) but, it is absolutely the best. Everything came together and totally knocked the pants off my family, even my wife,,,. Thanks for the outstanding techniques and recipes Malcom. You are the best. I look to your wisdom every week and my BBQ/Smoker skills have done nothing but improve to be the best around my neighborhood and at work.

[@howtobbqright]

Phil Seddon glad to hear it!

[@0713mas]

I did these, killer recipe got some heat!Walkers wood makes a great wet seasoning, works great for chicken, just marinade overnight! Pinapple juice is key with this recipe. Pecan wood is awesome (might try a little hickory next time) and I threw some dried allspice berries on the fire with the pecan and it actually tasted a lot like pimiento wood.

[@hotrodpony69]

Malcom you've don it again! Those ribs look amazing!! Followed your baby back instructions by the letter, OMG is all I can say. I've never had ribs so delicious. All the local BBQ joints pretty much never see me anymore, I'd rather cook it myself using your instruction simply Amazing. Oh and once I made your smoked hot wings, I can't even make myself buy wings at restaurants anymore, we just go buy fresh and smoke them at home, Whole family LOVES them! I never knew what I was missing as far as flavor. Anyway I just wanted to thank you for all you do and the knowledge you share, it has really inspired me to use my smoker a lot more, Keep'em comin, cant wait to try that next big recipe!

[@shawntezross340]

Baddest man on the planet hands down!!! Ever since I started watching your videos my grill and smoking game has shot to the moon. Thanks for the videos and tips malcom!!! Keeping winning those championships!!!!

[@chimpartwork]

shawntez ross Just ordered my grill, and yes I am hyped. Cheers!!

[@keepasmile3629]

shawntez ross it's like you can always add something to your smoking when you're watching him

[@danielroper18]

@@keepasmile3629 same here!

[@MichaelSmith-zz3xc]

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[@unclealzbbq2185]

are you a paid Blogger? you can go to ANY backyard cookout and get that

[@bryanfox2735]

HUGE difference in quality the ribs when you take that membrane off the back!!!! Like impressive difference!!!💪🇺🇸💯👀😎

[@msullenb]

Just a thought: I'm from Indiana. Not really sure how your drum smoker works. I think it would be helpful to see how you manage the fire on that thing. Preciate all the work you do here.

[@johncallaghan8854]

My word made these last weekend, they were fantastic, but that jerk sauce was a different level of awesome. I made two more pints of it the next day My fridge will always have a jar of it now. I'm putting it on burgers, I'm putting it on chicken. I even mixed it onto my guacamole, for toast! Fantastic, you should seriously consider selling it.

[@barrybishop9646]

You nailed it ! The best jerk recipe I have seen. Your presentation is wonderful.

[@cm020409]

I love your videos man, I have tried majority of your recipes and let me tell you its always a big hit. So please keep them coming.

[@mikesanders9098]

Malcom, those jerk ribs look so good, I just can't help myself.. I'm leaving now to go buy some spare ribs. Thanks for sharing all your recipes. You've made me a much better back yard chef!

[@SanjivMore]

Looks great. Also like the new paint job in the kitchen...

[@lisakingham3967]

I just found you and subbed. You are The Master. I so appreciate your videos, the recipes and your down the earth personality. Man on man, I can't believe I never found you before. Thanks for sharing your knowledge and expertise with us. I am definitely going to try several of your recipes.

[@chriskozub8012]

Lawn looks great

[@heavyq]

I am making these this weekend. Thanks for the fantastic recipe, Malcolm!!!

[@JDeaver51]

So glad you made another video. Been missing your vids man!

[@coondogprepper]

Thanks for the great recipe I already have been thinking about firing up the grill, but this is true inspiration!

[@maniacalone80]

Great Job! I use a mixture of Walkerwood's Jerk seasoning and Pimento Pellets for the smoker.

[@Aidan1226]

Hey Malcom,,, Awesome video and thanks for sharing... Your videos are fantastic and you enthusiasm keeps me watching.. I just bought the Pit Barrel Cooker and will try your recipe this weekend by hanging the ribs..I never thought of jerk spare ribs..I cant wait to try.. I will let you know how they come out..Have a great BBQ summer.. Best regards from your friends in Long Island NY..

[@ScottGaltbbq]

Awesome job Malcolm, good stuff!

[@cgarcia279]

They look great! Thanks for sharing!

[@danieldaly8442]

Awesome!!! I noticed you haven't used your yoder in awhile....

[@KIRBBQ]

Love it! thanks for sharing!

[@42mrleo]

one word amazing

[@bennettjohnson2631]

I’ll use a Carolina reaper in place of the Scotch bonnet 😜

[@katrinagovam394]

You should do more videos

[@anjuarunderwood6869]

Great ribs iam making some tomrrow

[@billsiebel9941]

Great video Malcolm. I have a UDS just like that one you used. Did you have a diffuser plate above your charcoal basket in this video?. Thanks, keep up the good work. Bill S.

[@EXTREMETRACKVIDEO]

hi malcom i did you comp style the 5hr one. would this style be considered hot and fast and can this timing be used for "The BBQ rub style" btw i have tried many of your recipes and they are incredible thank you man

[@vinniemartinez6125]

Howd you figure this delicious recipe

[@SouthernCoastalCookingTM]

Hey good looking ribs, were in MS are you located?

[@MACATTACK7654]

thanks for the video :)

[@jimk8199]

Oh sweet mercy! You said you had the smoker going for a couple hours before adding the meat? I have a very basic UDS. How much charcoal did you use and now long to do leave the smoker at the desired temp before you put on the meat? Thanks for all the awesome videos!

[@howtobbqright]

Jim Kendall I usually put about 12lbs in the fire basket. Then I get it started and give it an hour or two to stabilize. On 12lbs it will go 18 hours easy.

[@jimk8199]

Awesome! Thanks for the info!

[@misterwizz5690]

is organic sugar used for being more healthy

[@0211Josie]

hey man, thx for all the great vids. Over the years have you found that some seasonings pair better with a certain cut of rib more so than the other? Or not so much. I have only been smoking a couple of years now so I am still a novice and learning alot and was wondering your opinion was. By the way, your rub and sauce are damn good. Thx for your time. Good luck in May.

[@howtobbqright]

0211Josie Yeah, I have found that larger cuts do better with more salt, etc.... things like that.

[@pappy4075]

my oh my

[@jadeacampbell5206]

It’s no scotch bonnet in the seasoning.

[@tochamp5441]

Jadea Campbell I just made the same comment

[@LeandrewRowsey]

can you use the wet version of the rub is there a difference in the technique and cook time???

[@howtobbqright]

Leandrew Rowsey no, just use wet rub and cook it the same.

[@intertwined1813]

Do the compart ribs come with the membrane off already?

[@tedschmitt178]

No

[@davidgillum8506]

Where do you buy your pork?

[@davidgillum8506]

I have yet to try your recipes. Can't wait! Have a cookout coming up in August.

[@russw79]

what is a good quality brand smoker?

[@howtobbqright]

Russ Wheeler Yeah, bb84ify is right - the Weber Smokey Mountain is a good starter smoker. You could also consider a UDS. You can buy one cheap or build them yourself. howtobbqright.com/udssmoker.html

[@chrisb4108]

👍👍👍👍👍👍

[@StateofPeaches99]

Can I reach thru the screen and grab on please?

[@maxdondada]

I would advise against using peanut oil. You might kill someone like me.

[@bobstephen782]

Jerk king you talk about the primento wood you know what you talking about

[@mitsubisher5829]

Love you're videos but for a minute I thought you were weeing on it when you said spritzing ha ha

[@SONICE69]

Much much respect to ANY WHITE GENT who can represent Jamaica cooking ribs like that! I'm from Canada and I am soooooo stoked to have joined your sub list tonight! Your cooking MUST BE DELICIOUS!!!👏👏👏

[@carolinasmoke5047]

Beautimous as always Malcom. I do prefer an "eatin" rib. Thumbs up!

[@jayroy420]

Hey you painted your kitchen!!

[@craigluhr3034]

Since we don't have access to Pimento wood, I take dried Pimento (All Spice) berries and throw them on the coals. They act like wood chips and if you soak them in water prior, they last a bit longer.

[@d.riggins6525]

Had Jerk pork when I was in Ocho Rios at the Jerk Center ... will try this method. Looks good

[@TheSlocki29]

How does anyone give you a thumbs down???? Love your videos!!

[@rogerallen6644]

When it’s okay to be a jerk!

[@tylerhughes5420]

Love these vids man you need a tv show... I make a mean jerk wing! After they're done smoking I glaze them them in a rum glaze made with Jamaican rum brown sugar salt pepper garlic powder thyme allspice and Dijon mustard.

[@Gquebbqco]

Big fan of jerk flavors - Never had it on ribs before - Man I sure would like to try some of those Ribs - Nice job Malcom!

[@bdubb04ify]

You killed it, once again! Looks amazing. keep it going.

[@GoblinRam1500]

There's no place I've seen to get pimento wood . It's crucial . Have u ever had jerk chicken from Jamaica ? It's freaking awesome . I'm gonna try n sneak bast the badges and bring some pimento wood w me from the source

[@miamiwax5504]

There is a company that imports it from JA

[@oofogman420oo2]

Why can't we be neighbors!!??,!??

[@brentsawrie4753]

This recipe is drop dead good! Cooked some coconut rice and collards to go with the ribs all the meal lacked with some Red Stripes. If you want a change of pace from traditional BBQ this is they way to go. The sauce is perfect and I will be looking for ways to use it with other meals.

[@delbertsouthgate1647]

You need to have your own BBQ cooking show I would watch it.

[@unclealzbbq2185]

You can get those ribs like that on any front porch in Louisiana.. ____----- how videos like this explode I just can not figure out..

[@daphnerodriguez9980]

AMAZING LOVELY JERK RIBS THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME

[@todd1524]

HI Malcolm, awesome video's watch all the time. Have tried several of your recipes . Where do I find that drum smoker you have? Need something that size so I don't have to fire up my very large Old Country pit. Something for smaller cooks.

[@lmporter03]

I like the fact that you have other smokers...worth thousands of dollars( CTO and a Yoder) and you still get it done on the UDS. Very nice. Can't wait to give this recipe a try.

[@coreysmith2196]

He invented the foil boat method nine years ago that goldees uses today 😂😂😂

[@RichardNutman]

Awesome video Malcom, keep up the great work! :)

[@deanhankio6304]

We have the latest in technology but still no smell on screens

[@BigRigChronicle]

malcom, why did you use white sugar instead of brown, when you wrapped it? just personal preference?

[@howtobbqright]

SlayNfillet360 Just trying to keep those jerk flavors going...

[@lukedecol238]

I have made these multiple times now malcom. What a brilliant recipe! Although i blitz it to thicken it up and i also put pineapple chunks in there which gives a nice sweet burst in your mouth.. absolutely love your videos mate!

[@danssv8]

Good info , looks yummy , well done and thanks for sharing mate , all you need is some of my moonshine to go with it lol

[@jhagestad]

Malcolm Reed, you are the MAN! Love your videos! Your style and approachability have encouraged me to BBQ more and more, and I’m so glad I have! I’m still learning, but it’s fun as hell! Kudos to your lovely wife for her excellent camerawork! Thanks so much!

[@tangojoe9694]

This has to be saved, darn nice cook Malcom. Will definitely be trying this!

[@chippywilliams1565]

I'll bring a couple extra slabs with me, along with some beer! Maybe some brats too. Dammit man, you do some awesome videos of smoking. I use a offset Brinkman Trailmaster Smoker to do mine! Temperature is the key. Thanks my friend for sharing!

[@AppleHater2012]

Those ribs sure looked VERY tastey!! Another quality video! Awesome job Malcom!

[@DennisinMA]

It'll cost a bit, but instead of pimenta wood, you can use whole allspice berries. Make a little foil boat and stick it on the coals. Allspice comes from pimenta trees.

[@chuckwing2202]

where can I buy that barrel smoker

[@howtobbqright]

Chuck Wing A lot of local BBQ Shops are selling them but you can make them yourself. Big Poppa Smokers sells a kit to make them or you can follow these directions and make it yourself -howtobbqright.com/udssmoker.html I highly recommend UDS smokers - they are perfect backyard smokers and only cost $100 - $300 bucks.

[@cbtinker]

I tried something very similar last night on a rack of ribs after watching this and was very happy with how they came out.

[@scott917]

I never get tired of watching your videos! Great job on these ribs. How do you know when to use the drum smoker vs. the yoder. etc... what determines which you will use?

[@TheDjsupermix]

everyone is born with a gift .Malcolm reed was born to do this and share his gift with us thank you Malcolm

[@lukedecol1505]

I make these all the time using whole ribs everyone is blown away by them! Your the best malcom!

[@optionsbbq]

Awesome video Malcom. Those look delicious. Definitely on my list to try.

[@JesseRobergeCourtierImmobilier]

thanks Malcom, I just love your chanel

[@bobbyv125]

Great Vid, Man them look Good, Going to try them this weekend..Thanks My friend !!

[@adrianmontano371]

Mr. Reed, you are the best!! I wish there was such a thing as smell-ovision and tast-vision.

[@StraightOutOfOrono]

Looks good ! I noticed quite a few shiners on the bottom side.

[@staxx979]

Nice uds great looking ribs keep the videos coming.

[@Shroomsterdam]

When I get home from work and my girlfriend is in bed naked: 11:30

[@bohi9]

HI, What kind of wood is your cutting board?

[@DiegoMartinPintos]

Masterpiece bro. you are awesome

[@tochamp5441]

Where’s the scotch bonnets in this recipe?

[@akualikewater]

Bryan Epp habenero is the same thing as scotch bonnet he puts it on with his glaze near the end

[@jaimediaz1176]

Best rubs!!!! Best videos!!!! Best pitmaster!!!! #1

[@chriswest6589]

Oh my those look so moist I'm trying those this weekend

[@illsuspect]

Damn Son! I almost licked my phone!

[@mattc825]

Never had jerk ribs... Looks awesome.

[@Dascorpion_Belleza]

WoW... Looks amazing!!!

[@ericthered1140]

Beautiful...........except for the butter...

[@nedgermany]

You’re the man Malcolm!

[@noobtube1210]

God that looks delicious.

[@dewayneandrews642]

What part of ms are u from??

[@mikegosselin1634]

in your bacic ap rub are you using tablespoons or teaspoons for like 4 parts salt is that 4 tsp or 4 Tbls

[@howtobbqright]

Mike Gosselin Depends on how much I am making. It's whatever part you want it to be. As long as you use that ratio...