Recipe courtesy of Hometown Bar-B-Que
Episodes: Pit Bosses and Rib-A-Licious
53 hr 5 min
(includes marinating time)
35 min
8 servings


Jerk Marinade:
  • 2 bunches scallions, roots removed, thinly sliced green and white parts
  • 3 ounces Scotch bonnet peppers or habaneros, stemmed, seeded for less spice and minced
  • 1 ounce fresh thyme leaves, minced 
  • 1 cup canola oil 
  • 2 ounces dark rum 
  • Juice and zest of 2 limes 
  • 6 tablespoons brown sugar 
  • 4 tablespoons salt 
  • 2 tablespoons crushed or freshly ground allspice berries
  • 1-inch piece fresh ginger, peeled and finely grated
Back Back Ribs:
  • 4 racks baby back pork ribs
  • Sliced scallions, for garnish 


Special equipment: a smoker; oak wood

For the jerk marinade: In a large bowl, combine the scallions, peppers and thyme, and mix well. Add the oil, rum and lime juice, and mix well. In a separate bowl, combine the lime zest, sugar, salt, allspice and ginger, and mix well, then add the sugar mixture to the large bowl. You can use the marinade at this texture or add 1 cup water and blend in a blender if you want more of a sauce consistency.

For the ribs: Marinate the ribs in the jerk marinade for 48 hours.

Preheat the smoker to 250 degrees F.

Cook the ribs, meat-side up, until you can pick up the rack of ribs with tongs and they start to crack but not break, about 4 1/2 hours.

Wrap the ribs in foil to rest. Finish the ribs on the grill and garnish with scallions to serve.

Cook's Note

You can make the Jamaican jerk marinade or use a store-bought version, such as Jule's Gourmet. Although you can use habaneros for this recipe, they have a little more heat without the fruity flavor of the Scotch bonnet pepper. For beginners, Durney recommends the Weber Smokey Mountain or Big Green Egg.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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