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Ingredientes
- 4 x racks of pork baby back ribs
- 2 c. dark rum - (500ml)
- 1 x cinnamon stick
- 2 c. 2 c. of hickory
- 1 c. dry hickory flavoured wood chips Dry Jerk Rub
- 2 Tbsp. chilli pwdr - (30ml)
- 2 Tbsp. dry chives - (30ml)
- 2 Tbsp. dry onion flakes - (30ml)
- 2 Tbsp. coarse salt - (30ml)
- 2 tsp grnd coriander - (10ml)
- 2 tsp grnd ginger - (10ml)
- 1 tsp freshly grnd black pepper - (5ml)
- 1 tsp grnd allspice - (5ml)
- 1/2 tsp grnd cinnamon - (2.5ml)
- 1/4 tsp grnd cloves - (1.25ml)
- 1/4 tsp grnd nutmeg - (1.25ml)
Direcciones
- Place rib with dark rum and cinnamon stick into large sealable plastic bag(s) and let marinate for 3 hrs in the refrigerator.
- Prepare Dry Jerk Rub.
- Drain rib's from dark rum marinate and pat dry with paper towel.
- Rub dry marinade over ribs and place back into the fridge to finish marinating for at least 1 hour.
- Preheat grill to high.
- Squeeze the soaking chips dry and combine with the dry chips. Place the chip mix into a double layer of foil. Close the foil around the chips to make a small package. Poke holes in the foil package on both sides and place directly on top of the coals or possibly gas flame. When the package starts smoking reduce the heat to medium.
- Arrange ribs onto warm grate, over the drip pan. Cover and let smoke cook for 2 hrs or possibly till ribs meat is very tender and has shrunk back from the ends of the bones.
- Dry Jerk Rub:Combine chilli pwdr, chives, onion flakes, salt, coriander, ginger, black pepper, allspice, cinnamon, cloves and nutmeg and grnd till you have a fine pwdr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 383 | |
| Calories from Fat 47 | 12% |
| Total Fat 5.25g | 7% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 3564mg | 149% |
| Potassium 374mg | 11% |
| Total Carbs 3.77g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.43g | 0% |
| Protein 15.83g | 25% |
