Jerk Rub
1 1/2 cups allspice
8 cups salt
5 1/2 cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
1/2 cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a large bowl. Mix together until well blended. Will hold in an airtight container for up to 3 months.
Tzatziki Recipe
1 cup grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first)
½ cup plain Greek yogurt.
1 tablespoon extra-virgin olive oil.
2 teaspoons chopped fresh mint and/or dill.
1 ½ teaspoons lemon juice.
1 medium clove garlic, pressed or minced.
¼ teaspoon fine sea salt.
Place all ingredients in a bowl and mix well. Sauce will hold for up to 1 week in the refrigerator.
Smoked Lamb Ribs
*2 racks of American lamb ribs
Prepare smoker or grill for indirect cooking, adding 3–4 of your favorite wood chunks to already burning embers (we used Mesquite). Adjust smoker or grill vents to bring the temperature to approximately 250°F.
Remove membrane from the bone side of the ribs. Season both sides liberally with the jerk dry rub. Place on the smoker or grill, cover and allow them to cook until tender, approximately 3 hours.
Let the ribs cool for about 10 minutes before cutting and serving. Serve with fresh lemon wedges, herbed rice, Tzatziki sauce and your favorite pickles!
