Braswell's Jamaican Jerk and Smoky Maple Glazed Spare Ribs
Ingredients:
- 1 rack of Spare Ribs
- 6 ounce Braswell's Jamaican Island Jerk Seasoning
- 1 bottle Braswell's Smoky Maple Glaze
Directions:
1. Trim ribs and remove membrane if preferred. We prefer to leave whole. Allow ribs to come to room temperature.
2. Dry thoroughly with a clean towel or paper towel.
3. Season well with Braswell's Jamaican Island Jerk Seasoning and allow to rest for 45 min. - 1 hr.
4. Preheat grill/smoker to 225F
5. Add wood chips if needed to get your smoke rolling.
6. Place ribs on your smoker or over indirect heat if using coals or gas.
7. Cook ribs until they reach an internal temperature of 185F or until bones are starting to be slightly exposed.
8. Using Braswell's Smoky Maple Glaze, baste your ribs until entirely covered with glaze.
9. Allow ribs to continue to cook basting every 15 - 20 min. or as needed until internal temperature reaches 200F.
10. Remove and rest for 45 min. - 1 hr.
11. Slice and Serve!
2. Dry thoroughly with a clean towel or paper towel.
3. Season well with Braswell's Jamaican Island Jerk Seasoning and allow to rest for 45 min. - 1 hr.
4. Preheat grill/smoker to 225F
5. Add wood chips if needed to get your smoke rolling.
6. Place ribs on your smoker or over indirect heat if using coals or gas.
7. Cook ribs until they reach an internal temperature of 185F or until bones are starting to be slightly exposed.
8. Using Braswell's Smoky Maple Glaze, baste your ribs until entirely covered with glaze.
9. Allow ribs to continue to cook basting every 15 - 20 min. or as needed until internal temperature reaches 200F.
10. Remove and rest for 45 min. - 1 hr.
11. Slice and Serve!
