Jamaican Jerk Smoked Ribs

Jamaican Jerk Smoked Ribs

You know it’s summer when we get our smoked ribs game on. We’re late to the party, but we made some good ones just in time for the Labor Day holiday weekend. We made three varieties with our Healthy On You® spice blends for the meat lovers out there using Healthy On You® Moroccan Round the Clock, No Woman No Spice, and Hit the Roast Jack spice blends.

The first one I’m sharing is the SPICY Jamaican Jerk Ribs with No Woman No Spice. It’s near and dear to my soul, pulling on my Jamaican heritage. The sweet, smoky, and spicy flavors remind me of my days on the beach in Negril. In the hot sun, the smell of Jerk BBQ wafts in the air while we swim and frolic in the warm waters of the Caribbean sea.

I have to admit, I am not a jerk pork maker, by any means. I always tend to leave it up to my mother (a jerk chicken and pork expert) or my daughter who has a special love affair with ribs. We worked on these together and they are worth the effort and time if you love a good rack of ribs~


Makes 6 servings

For the Racks of Ribs

  • 2

    Baby Back rib racks, about 2.5 lbs each (*note on how to prep ribs)

  • 4 tbsp
  • ½ cup

    dark brown sugar or coconut palm sugar

  • 1 tbsp

    kosher salt

  • 8-10 cups

    mesquite wood chips and a smokebox for the grill

For the Wet Jerk Spice Baste

  • ½ cup

    chopped scallions, white and green parts + more for garnish

  • 3 cloves
    garlic, minced
  • 1 medium

    onion, finely chopped

  • 4 sprigs
    fresh thyme
  • 3  tbsp
    soy sauce
  • 1 tbsp

    dark brown sugar or coconut palm sugar

  • ½ cup  
    olive oil
  • ½  tsp
    apple cider vinegar
  • ¼ tsp

    sea salt

  • 1 tsp

    Healthy On You® No Woman No Spice Jamaican Jerk Spice (more if you enjoy extra spicy)

  • 16 oz

    organic pineapple juice

Prep and Season the Ribs

  1. *To prep the ribs: this can be tricky, but this is the basics.

    Place the rib racks meat-side down on a cutting board. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with a knife. Grab the membrane with a paper towel and peel off completely.

  2. Wash the ribs and pat dry with a paper towel. In a bowl, mix the sugar, No Woman No Spice, and kosher salt until well combined. 

  3. Generously pat the mixture all over the ribs and allow to marinate overnight or for at least 8 hours.

Make the Wet Jerk Spice:

  1. Place all the basting ingredients in a small food processor or blender and blend on high for 10-15 seconds if too thick, add a one to two tbsps of water.

Smoke the Ribs

  1. About 1/2 hour before you are ready to cook the ribs, remove them from the fridge and bring them to room temperature.

  2. Heat the grill to 250 F. 

  3. While the grill heats, soak half the wood chips in water and leave the remaining dry.

  4. Prepare a steam bath for the grill: using a 10x13 foil disposable baking pan, fill with 16 oz organic pineapple juice, and 16 oz water. You will need to keep refilling as you grill so the pan doesn't dry out.

  5. Place the steam bath on top and in the middle of the grill surface with indirect heat.

  6. Place 1/2 the wet wood chips and 1/2 dry chips in the smokebox and place on one side of the grill also under direct heat.

  7. Place the rib racks on the opposite side of the smokebox under indirect heat and close the grill lid. 

  8. Smoke the ribs for 2.5-3 hours checking every 20 minutes to check/change wood chips, and check/refill the liquid level.

  9. In the last 30 minutes, begin to baste with the wet jerk spice mixture. 

  10. Use any remaining wet jerk spice for an extra sauce on the side when serving the ribs.

Samantha Binkley