Jamaican Jerk Collection – Part 4

Seasoned beef short ribs on patterned plate
07/14/2026 | Smith & Sons BBQ Sauce |

Jamaican Jerk Beef Short Ribs

Rich beef short ribs paired with Smith & Son’s Jamaican Jerk BBQ Sauce create a unique blend of smoky beef and Caribbean spices.

Prep Time20 minutes
Cook Time7–9 hours
Rest Time30 minutes
Servings4–6
Smoker Temperature225°F
Target Temperature203–205°F

Recommended Wood: Post Oak, Pecan, or Hickory

Ingredients

  • 4 beef plate short ribs
  • 1/4 cup coarse kosher salt
  • 1/4 cup coarse black pepper
  • 1 tablespoon garlic powder
  • 1/2 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Season the ribs and smoke at 225°F until a dark bark develops. Continue cooking until probe tender at 203–205°F. Brush lightly with Jamaican Jerk BBQ Sauce during the final 20 minutes, then rest before serving.

Perfect Pairings

Coconut rice, grilled pineapple, roasted vegetables.

Leftover Ideas

Tacos, rice bowls, chili.

1SG Gary’s Pitmaster Tip

Let the beef flavor lead and use the jerk sauce as the finishing accent.

Jamaican Jerk Smoked Sausage

Smoked sausage glazed with Smith & Son’s Jamaican Jerk BBQ Sauce is an easy crowd-pleaser with tropical flair.

Prep Time10 minutes
Cook Time75–90 minutes
Rest Time5 minutes
Servings6
Smoker Temperature225°F
Target Temperature160°F

Recommended Wood: Apple or Pecan

Ingredients

  • 2 pounds smoked sausage links
  • 1/2 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the sausage until it reaches 160°F. Brush with Jamaican Jerk BBQ Sauce during the final 20 minutes and allow the glaze to caramelize before serving.

Perfect Pairings

Rice and peas, grilled peppers, island slaw.

Leftover Ideas

Sandwiches, pasta, breakfast hash.

1SG Gary’s Pitmaster Tip

A thin glaze gives you great flavor without overpowering the sausage.

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