1. Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove. 2. Place ribs in a pyrex or other nonreactive roasting pan. 3. Pour rum over ribs, turning a few times to coat evenly. 4. Cover and place in fridge, turning once every hour for 4 hours total. 5. Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder. 6. Divide jerk spice blend. 7. Drain ribs and pat dry with a paper towel. 8. Take one batch of jerk spice blend and rub into rib racks-both sides. 9. Wrap with plastic wrap and return to fridge for 1 hour. 10. WASH YOUR HANDS WELL. 11. Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up. 12. Heat to medium, medium hot. 13. Add chips and place ribs on hot grates over drip pan. 14. Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack. 15. When done remove racks to a platter. 16. Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers. 17. You can thank Steven Raichlen for this amazing recipe! ---------------------------------------------------------------------------
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