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| Very Opinionated Note: Ribs must be prepared in a smoker such as a Big Green Egg, Weber Smoky Mountain Cooker, or Brinkmann smoker. These are not grills or ovens. Grills are fine for burgers and steaks, but ribs must be smoked low and slow over moist heat. Cook ribs on a grill and you'll end up with leather and bones, not ribs. An oven will provide the right heat, but none of the smoke character. Do not par-boil ribs. You're not making stew here. |
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| 3 Tbs |
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dark brown sugar |
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| 1 Tbs |
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Jerk seasoning (preferably Penzey's) |
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| 1 Tbs |
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Curry powder or Bangkok seasoning (again, Penzey's is best) |
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| 1/2 tsp |
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kosher salt |
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| 1/2 tsp |
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coarsely ground black pepper |
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| 1 cup |
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teriyaki sauce (use Bone Suckin Yakki if you can find it) |
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| 2 Tbs |
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fresh lime juice |
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| 2 Tbs |
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dark rum |
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| 2 |
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garlic cloves, minced |
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| 4-5 lbs |
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pork spareribs (about 3 slabs) trimmed Kansas City style (with the skirt meat removed) |
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| 1 |
Combine all the ingredients except the ribs. Put the ribs in a big ziploc bag and add the marinade. Seal the bag and turn to coat. Marinate for at least 2 1/2 hours at room temperature or (better yet) overnight in the fridge. Let sit at room temperature for an hour before smoking. |
| 2 |
Follow the directions for your particular smoker to create a fire that will burn for at least 4 hours at between 225 to 275°F. In general, this means filling the the firebox with unlit lump charcoal (no briquettes allowed) and then placing a small amount of lit lump on top of the it (use a chimney starter, not lighter fluid). Add about 6 fist-sized chunks of oak and/or cherry/apple/hickory wood that have been soaked for at least an hour. Fill the water pan, close the lid, and adjust your vents to bring the temperature up to 225°F. |
| 3 |
Once the smoker is at 225°F, remove the ribs from the marinade (save the marinade), and put them on the smoker. Use rib racks if you need more space. While the ribs are cooking, pour the marinade into a small saucepan, bring to a boil for about a minute. After the ribs have been in the smoker for 1 hour, flip the slabs end for end, and upside down, and brush with the marinade. Repeat once an hour until the ribs have been on for 3 hours total. |
| 4 |
At 3 hours, open the vents on the smoker until the temp is up to 250-275°F. Check every half hour to monitor doneness. Ribs are done when pulling on the bones shows that they will come apart easily. This takes about 5 hours total cook time. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1/2 rack |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| Jerk seasoning (preferably Penzey's) |
| Curry powder or Bangkok seasoning (again, Penzey's is best) |
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| Amount Per Serving |
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| Calories |
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945.10 |
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| Calories From Fat (68%) |
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644.10 |
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% Daily Value |
| Total Fat 71.38g |
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110% |
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| Saturated Fat 27.01g |
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135% |
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| Cholesterol 235.87mg |
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79% |
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| Sodium 2229.41mg |
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93% |
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| Potassium 927.31mg |
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26% |
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| Carbohydrates 15.22g |
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5% |
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| Dietary Fiber 0.14g |
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1% |
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| Sugar 11.42g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 15.09g |
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| Protein 54.63g |
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109% |
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