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-   -   Authentic Jamaican Jerk Spares with Pron (http://www.bbq-brethren.com/forum/showthread.php?t=170128)

Fwismoker 09-02-2013 12:46 PM

Authentic Jamaican Jerk Spares with Pron
 
I have some authentic Jamaican Jerk seasoning brought back from the island mon... and i wanted to try some jerk spare ribs.

Step 1) Removed membrane and coated with chili infused extra virgin olive oil.

Step 2) Rubbed with the Jerk rub Mon!

Step 3) Smoking with KB, Apple and Maple wood at a steady 250 degrees managed with the PitmasterIQ.

They've been on about an hour, Pron coming later! I love my jerk chicken but ribs will be something new!

Fwismoker 09-02-2013 03:11 PM

1 Attachment(s)
Attachment 84613

3 hours in looking good and showing a little pull back. I sprayed with some Parkay and will check again in 1 1/2 hours.

Fwismoker 09-02-2013 04:04 PM

1 Attachment(s)
Attachment 84614

I think i have a winner on this recipe. Sprayed it with Parkay at 3 hour mark and this pic is at the 4 1/2 hour mark. Getting good pull back and they're nice and moist. Technically i could pull them now but i'll go another hour to get a tad more tender.

bluetang 09-02-2013 04:06 PM

If they taste as good as they look, you gots a winner!:clap2:

buccaneer 09-02-2013 04:09 PM

Looks so good:clap:

93vpmod 09-02-2013 04:18 PM

Very nice...moist, nice color and pull back. I can't wait!

Fwismoker 09-02-2013 04:44 PM

1 Attachment(s)
Attachment 84618 Pulled at the jerk spares at the 5 hour mark.... no foil and no sauce. Cutting into them soon!

mtbchip 09-02-2013 05:05 PM

Lost me at the Parkey. I mean Parkey?

... oh THAT Parkey.

An old Buccaneer stand bye. Easily found in every Jamaican's kitchen cupboard :crazy:

Hal4UK 09-02-2013 05:15 PM

Quote:

Originally Posted by mtbchip (Post 2610658)
Lost me at the Parkey. I mean Parkey?

... oh THAT Parkey.

An old Buccaneer stand bye. Easily found in every Jamaican's kitchen cupboard :crazy:

Dadgummit! You made me spit my Maker's Mark!!!

c farmer 09-02-2013 05:21 PM

AWESOME Keith

Fwismoker 09-02-2013 07:08 PM

Quote:

Originally Posted by c farmer (Post 2610682)
AWESOME Keith

Thanks Adam and thanks everyone!

Definitely extremely happy with the way the turned out. No need to do 3-2-1 spare ribs that's for sure. I pulled these at 5 but could have pulled them at 4 1/2 and only cooked @ 250.

sbshaveice 09-02-2013 07:14 PM

What label on the Jerk sauce?
I have done a lot of testing with Jerk chicken recipes. Very very very hard to make it taste like the real deal -- meaning what you REALLY get for Jamaican roadside vendors -- partly because the use pimento wood to cook it.

Fwismoker 09-02-2013 07:41 PM

Quote:

Originally Posted by sbshaveice (Post 2610825)
What label on the Jerk sauce?
I have done a lot of testing with Jerk chicken recipes. Very very very hard to make it taste like the real deal -- meaning what you REALLY get for Jamaican roadside vendors -- partly because the use pimento wood to cook it.

This is a dry rub seasoning. Island Spice Jamaican Jerk, it's online also. This just happened to be brought back a few weeks ago.

You're right on the pimento wood, the flavor has been coming out pretty close when i do jerk chicken using Apple and Maple.

Fwismoker 09-02-2013 09:49 PM

Quote:

Originally Posted by mtbchip (Post 2610658)
Lost me at the Parkey. I mean Parkey?

... oh THAT Parkey.

An old Buccaneer stand bye. Easily found in every Jamaican's kitchen cupboard :crazy:

LOL, I didn't have to use Parkay but it kept it moist. Jamaicans use other oils but this worked for me!

jeffturnerjr 09-02-2013 10:10 PM

Quote:

Originally Posted by mtbchip (Post 2610658)
Lost me at the Parkey. I mean Parkey?

... oh THAT Parkey.

An old Buccaneer stand bye. Easily found in every Jamaican's kitchen cupboard :crazy:

Go deep in the jungles of Jamaica...there you will find the freshest Parkay


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