for the jerk sauce: yields 1 quart
1 ounce fresh thyme, minced
2 bunches scallions, roots removed, green and whites thinly sliced
3 ounces hot peppers, stems removed, minced, leave the seeds unless it's too hot for you (preferably scotch bonnets or Jamaican hot peppers or habaneros can be used but are a little more heat forward without the fruity flavor)
2 ounces dark rum
juice and zest of 2 limes
1 cup canola oil
6 tablespoons brown sugar
4 tablespoons kosher salt
2 tablespoons whole allspice berries, crushed or freshly ground
1" piece fresh ginger, peeled and grated on Microplane
ingredients and tools:
4 racks St. Louis cut ribs
Jamaican jerk sauce marinade (recipe below or Jules Gourmet Jamaican Jerk Sauce)
heavy duty aluminum foil
smoker (Weber Smokey Mountain or a Big Green Egg are great)
wood for smoker (preferably oak)
sliced scallions, for garnish
1. First, make the jerk sauce. In a large bowl, combine thyme, scallions, and peppers and mix well. Add the rum, lime juice, and canola oil. Combine the sugar, salt, allspice, and lime zest and mix well. Add to the first bowl. You can keep the marinade this texture or add 1 cup water and blend in a blender if you want more of a sauce consistency.
2. Marinate the ribs in jerk sauce for 48 Hours. Start the fire and bring the smoker to 250° F. Cook the ribs meat side up for about 4.5 hours or until you can pick up the rack of ribs with tongs and they start to crack but not break.
3. Wrap the ribs in aluminum foil to rest. Before serving, finish them on the grill and garnish with scallions.