In Chris Hart’s new book “Grill to Perfection” he introduces the Grill Roast method on the grill. I’m really digging this book because it shows how to make all kinds of meat traditionally found in BBQ on your standard Weber kettle grill. I truly believe that an affordable kettle grill is the common denominator grill- if you can make it on a kettle utilizing direct/indirect zones, you can make it anywhere, on any grill/smoking device!
So, when I saw the Jamaican Jerk Baby Back Ribs recipe using the Grill Roast method in his new cookbook, I knew I had to try it. You all know that I’m a big fan of Jamaican Jerk, and I do believe this recipe stands up to the test.
I’m discussing the method here though, not the recipe. If you want to try a really great Jamaican Jerk – try my seasoning paste recipe for chicken or pork, or on your ribs.
Create a direct and indirect cooking zone on your kettle grill. Oil your grill grates to ensure your meat does not stick. Get your grill to 350 degrees, add your wood chips, and place your well rubbed ribs, meaty side down, on the indirect side of the grill. After 30 minutes, flip the ribs and rotate them so the ones that had been closest to the flame are now flipped and farthest away and the meat side is up. Grill another 30 minutes. Next, flip and rotate the ribs one final round for 30 minutes with the meat side down. After about 1.5 hours, the ribs should be close to reading 170 degrees with an internal read thermometer (I recommend the Thermapen).
These ribs will now be tender, but not fall off the bone or BBQ style. The grill roast makes them tender but there will still be a little pull when you take a bite. This method takes less time than traditional smoked ribs while still producing smoky, finger lickin’ results!
This recipe pairs wonderfully with my Caribbean Cole Slaw!