JAMAICAN JERK RIBS AND WINGS
Give this recipe a try to give your next ribs and wings a great big Jamaican Jerk!
Author:
Brian Robertson @sizzlin_seacow
INGREDIENTS
- 2 racks of baby back ribs
- 1 large pack of chicken wings
- 1 Vigo cilantro lime rice packet (side suggestion)
Spicy Jamaican Jerk Dry Rub
- 1 tbsp. garlic powder
- 2 tsp. cayenne powder
- 2 tsp. dried thyme
- 2 tsp. dried parsley
- 2 tsp. garlic salt
- 2 tsp. sugar
- 2 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. allspice
- 1/2 tsp. black pepper
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cinnamon
- 1/2 tsp. crushed red pepper
DIRECTIONS
- Light Pit Barrel® according to instructions .
- Mix all spices to make Spicy Jamaican Jerk Dry Rub and generously rub ribs and wings with it. Using hinged grated, hang ribs in the cooker for about 4 hours (depends on if you're using St. Louis style ribs or spare ribs) until internal temperature reaches 195-205°.
- 2-3 hours into the ribs cooking, throw the wings on the hinged grate and let them cook for about 1.5-2 hours until they reach an internal temperature of 165° so both types of meat can finish approximately at the same time.
- For the last 20 minutes place Vigo cilantro lime rice packet in rice cooker and cook to desired consistency.
