Rasta Ribs

Memphis meets Montego Bay in this rib recipe, a takeoff on Jamaican jerk. To make it, I replace the traditional wet jerk seasoning with a dry rub made with Jamaican spices. The method—applying the rub in two stages, once before cooking, once before serving—is Memphis barbecue at its best. The Scotch bonnet chile and its cousin, the habañero pepper, are two of the world’s hottest chiles, so don’t use more of the powder than you mean to. Neophytes should make the rub with two teaspoons of the