Author: Chef Brad
- 2 to 3 slabs of ribs
- Brown sugar
- Jamaican Jerk Seasoning
- Dijon Mustard
- Take the ribs and turn them over and remove the thin skin membrane on the back. Turn over and rub with dijon mustard.
- For each slab use one cup of brown sugar and 1 to 2 tablespoons jerk seasoning or cajun seasoning. Place entire cup of spiced sugar on slab. Press sugar down into the rib.
- Place ribs on rack of smoker or rack of BBQ grill. If using smoker, smoke on low for four hours. If using your BBQ grill grill on low for 2 to 3 hours with lid on.
- The last 20 to 30 minutes raise temperature on Smoker or Grill to caramelize brown sugar on top.
- Remove let cool for a few minutes.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2016/06/chef-brads-pressure-cooker-bbq-sauce-ribs/
3.5.3208