1 rack of baby back or St Louis cut ribs (membrane removed)
Yellow mustard (about 2 Tbsp per side)
2 Tbsp of Jamaican Jerk blend per side
Instructions
Lay the rack of ribs on a sheet of thick foil. If you want, you can cut the rack of ribs in half or thirds to make them easier to handle. Cover both sides with the yellow mustard. Sprinkle on the Jerk blend.
Wrap the ribs in the foil sealing it as much as possible so steam and juices do not leak out while cooking. I double wrap them with another piece of tin foil to make sure they are sealed as much as possible.
Prepare BBQ or preheat the oven to 250°F. If you are cooking them in the oven, place the foil wrapped ribs on a rimmed cookie sheet or sheet pan to catch any liquid that may seep out. Cook the ribs for 2 hours 30 minutes to 3 hours. Remove from the BBQ or oven and let sit until cool enough to remove the foil (about 15 minutes).
Gently remove the ribs from the foil (steam and hot liquid may still be in the foil so be careful). Set the BBQ temp to medium-high to high. Return ribs to the BBQ and grill until you have nice char marks on them.
If you are cooking them in the oven, preheat the broiler to high. Place the ribs on a foil lined sheet pan and broil until they have a nice char on them. This should only take a few minutes and keep a close eye on them as they will burn quickly under the broiler.
