Jamaican Jerk Collection – Part 2

Jamaican Jerk Baby Back Ribs

Slow-smoked baby back ribs finished with Smith & Son’s Jamaican Jerk BBQ Sauce deliver smoky flavor with warm Caribbean spices.

Prep Time	20 minutes
Cook Time	5–6 hours
Rest Time	15 minutes
Servings	4–6
Smoker Temperature	225°F
Target Temperature	198–203°F

Recommended Wood: Pecan, Apple, or Cherry

Ingredients

• 2 racks baby back ribs
• 1/2 cup favorite pork seasoning
• 1/4 cup apple juice
• 2 tbsp butter
• 3/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the ribs at 225°F until a rich bark forms. Wrap with the apple juice and butter and continue cooking until tender. Brush with Jamaican Jerk BBQ Sauce during the final 20–30 minutes and let the glaze set before serving.

Perfect Pairings

Coconut rice, grilled pineapple, black beans, roasted sweet potatoes.

Leftover Ideas

Rib tacos, rice bowls, barbecue pizza.

1SG Gary’s Pitmaster Tip

Apply the jerk sauce late in the cook to preserve its bright island flavors.

Jamaican Jerk Shrimp Skewers

Quick-smoking shrimp paired with Smith & Son’s Jamaican Jerk BBQ Sauce make a fresh Caribbean-inspired meal.

Prep Time	20 minutes
Cook Time	25–35 minutes
Rest Time	5 minutes
Servings	4
Smoker Temperature	225°F
Target Temperature	145°F

Recommended Wood: Apple or Cherry

Ingredients

• 2 pounds large shrimp
• 2 tbsp seafood seasoning
• 1/2 cup Smith & Son’s Jamaican Jerk BBQ Sauce
• Wooden or metal skewers

Directions

Thread the shrimp onto skewers and season evenly. Smoke at 225°F until nearly cooked through. Brush with Jamaican Jerk BBQ Sauce during the final 10 minutes and continue cooking until the shrimp reach 145°F.

Perfect Pairings

Coconut rice, grilled vegetables, mango salsa.

Leftover Ideas

Shrimp tacos, salads, pasta.

1SG Gary’s Pitmaster Tip

Shrimp cook fast—pull them as soon as they turn opaque to keep them tender.