West Creek® Jerk Ribs


  1. In a sauté pan over medium heat reduce the rum by half. Whisk in BBQ sauce then remove form heat and cool for service.
  2. Whisk pork rub and jerk seasoning together in a bowl. Coat the ribs with the run, wrap and refrigerate overnight. Remove ribs from refrigerator and unwrap.
  3. Heat smoker to 225°. Place ribs on rack meat side down and cook for 3 hours. Remove ribs from smoker, brush with BBQ sauce and wrap in foil. Place back in smoker and cook for additional 2 hours.
  4. Remove ribs from smoker unwrap and brush with more sauce then place back in smoker for one hour.


  • 1 ea West Creek® St. Louis Rib Racks, membrane removed
  • 2 cups Magellan® jerk seasoning
  • 1 cup Magellan® pork rub
  • 2 cups West Creek Jala Mango BBQ Sauce
  • 1/2 cup rum, spiced, dark