Welcome to our guide on how to barbecue jerk seasoned spare ribs the Malcom Reed way! If you’re a fan of bold, spicy flavors and love indulging in tender, juicy, fall-off-the-bone ribs, then you’re in the right place. Malcom Reed is a renowned barbecue expert and his signature jerk seasoning adds a unique twist to traditional barbecue fare. In this article, we’ll walk you through step-by-step how to master Malcom Reed’s jerk seasoned spare ribs on the grill and impress your taste buds with flavors they won’t soon forget. So, grab your apron, fire up the grill, and let’s get to cookin’!
Learn How to BBQ Jerk Seasoned Spare Ribs the Malcom Reed Way
Introduction
Nothing beats the mouth-watering and finger-licking taste of perfectly seasoned and grilled spare ribs. Have you ever wondered how to make the perfect jerk-seasoned spare ribs? Look no further than Malcom Reed’s easy-to-follow recipe and tutorial on how to make Jerk Style Spare Ribs. In this article, we will dive into Malcom Reed’s recipe and provide a step-by-step guide on how you can BBQ Jerk Seasoned Spare Ribs like a pro.
Jerk Rub Recipe ##
To make the perfect Jerk Seasoned Spare Ribs, you need to start by making the Jerk Rub. In his video, Malcom Reed provided a homemade Jerk Rub recipe that consists of:
- Brown Sugar
- Thyme
- Allspice
- Cinnamon
- Smoked Paprika
- Cayenne Pepper
- Garlic Powder
- Onion Powder
- Salt
Preparing the Spare Ribs ##
Once you have your Jerk Rub ready, it is time to prepare the Spare Ribs. Malcom Reed recommends using Compart Family Farms Duroc Spareribs for the recipe. Start by brushing the ribs with peanut oil and then coat them with the All-Purpose rub before applying the Jerk Seasoning mix. Once the ribs are fully coated in the rub, place them in the refrigerator to marinate for 1-2 hours.
Smoking the Spare Ribs ##
After the ribs have marinated for 1-2 hours, it is time to smoke them. Preheat your smoker to 250-275 degrees and place the ribs on the rack. After 2 hours, the ribs are wrapped in foil with butter, sugar, hot sauce, and pineapple juice. This step helps to keep the ribs moist while adding some extra flavor.
Glazing and Serving
After the ribs have been wrapped in foil, it is time to complete the smoking process. The ribs will take 1 1/2 – 2 hours to become tender and are glazed with Jerk BBQ sauce before being cut and served. The finished product is juicy, tender, and full of flavor that is bound to leave your family and guests wanting more.
Where to Find the Recipe and Equipment
To make the perfect Jerk Seasoned Spare Ribs, you need to use the right equipment. Malcom Reed provides a link to his recipe website and a separate store for barbecue equipment in the video. It is essential to use the right equipment and follow the recipe closely to get the perfect result.
Conclusion
Whether you are a seasoned pitmaster or a beginner, Malcom Reed’s tutorial on how to make Jerk Style Spare Ribs is the perfect guide to making a mouth-watering BBQ dish. With a homemade Jerk Rub recipe, peanut oil, and All-Purpose rub, you can achieve tender and flavorful Jerk Seasoned Spare Ribs. Follow Malcom Reed’s easy-to-follow guide and make the perfect BBQ dish.
FAQs
Q1. Can I use a different type of rib for this recipe?
A1. Yes. Although Malcom Reed recommends using Compart Family Farms Duroc Spareribs, you can use other types of ribs such as St. Louis cut ribs or baby back ribs.
Q2. Can I skip the marination process?
A2. No. The marination process is crucial to ensure that the Jerk Seasoning fully penetrates the meat, giving it a full flavor profile.
Q3. Can I use store-bought Jerk Seasoning instead of making a homemade Jerk Rub?
A3. Yes. However, making a homemade Jerk Rub is easy and guarantees a fresh and authentic flavor.
Q4. How do I know when the ribs are done?
A4. The ribs are fully cooked and tender when the meat is no longer pink and pulls cleanly away from the bone.
Q5. Can I use a grill instead of a smoker to cook the ribs?
A5. Yes, you can use a grill instead of a smoker. However, the cooking time and temperature may differ, and you will need to keep a close eye on the meat to ensure it is cooked through.
