DIRECTIONS

1. Remove the membrane from the back of the ribs. Rub well with All-Purpose Pit Rub. Cut the ribs into 3rds so you have a total of 9 pieces of ribs.
2. Add 3 rib portions into a large zip-top bag and repeat with remaining ribs for 3 bags total. Divide the jerk seasoning between the bags. Add rum or wine if desired. Seal and marinate 2–4 hours or overnight.
3. Light your Pit Barrel® according to instructions and insert rods.
4. Remove ribs from bag and insert hook 2–3 bones down. Hang ribs on rod with space between each. Smoke with lid on for 2–3 hours, checking hourly.
5. After second hour remove ribs and baste with jerk BBQ sauce. Continue cooking until tender and fully cooked.
6. Remove hooks and place ribs on cutting board. Cut between bones or leave 1/3 rack intact. Serve immediately.