This is the third and final flavor of ribs with the amazing Hit the Roast Jack Coffee Roast Rub.
This spice is so flavorful with allspice, coffee, coconut palm sugar, porcini mushroom, and cinnamon. Whenever I go for meat, I grab this spice. They truly go hand in hand. After tasting all three flavors, it was impossible for me to choose a favorite!
I hope you try these and be sure to let me know which one you like best in the comments.
Makes 6 servings
Baby Back rib racks, about 2.5 lbs each (*note on how to prep ribs) dark brown sugar or coconut palm sugar kosher salt mesquite wood chips and a smokebox for the grill Your favorite BBQ sauce for basting
For the Ribs
Baby Back rib racks, about 2.5 lbs each (*note on how to prep ribs)
dark brown sugar or coconut palm sugar
mesquite wood chips and a smokebox for the grill
Your favorite BBQ sauce for basting
Prep and Season the Ribs
*To prep the ribs: this can be tricky, but this is the basics.
Place the rib racks meat-side down on a cutting board. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with a knife. Grab the membrane with a paper towel and peel off completely.
Wash the ribs and pat dry with a paper towel. In a bowl, mix the sugar, Hit the Roast Jack spice blend, and kosher salt until well combined.
Generously pat the mixture all over the ribs and allow to marinate overnight or for at least 8 hours.
Smoke the Ribs
Follow steps 10-8 from the Jamaican Jerked Ribs recipe preparation steps here.
In the last 30 minutes, begin to baste with the BBQ sauce every 10 minutes.
Remove from grill and serve with additional warmed BBQ sauce on the side