Author: Chef Brad
  • 2 to 3 slabs of ribs
  • Brown sugar
  • Jamaican Jerk Seasoning
  • Dijon Mustard
  1. Take the ribs and turn them over and remove the thin skin membrane on the back. Turn over and rub with dijon mustard.
  2. 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.
  3. 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.
  4. The last 20 to 30  minutes raise temperature on Smoker or Grill to caramelize brown sugar on top.
  5. 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/