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DRY JERK BABY BACK RIBS Dry Jerk Rub |
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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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