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Unread 09-02-2013, 12:46 PM   #1
Fwismoker
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Default 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!
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Last edited by Fwismoker; 09-02-2013 at 03:37 PM..
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Unread 09-02-2013, 03:11 PM   #2
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P1010346.jpg

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.
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Unread 09-02-2013, 04:04 PM   #3
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P1010348.jpg

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.
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Unread 09-02-2013, 04:06 PM   #4
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If they taste as good as they look, you gots a winner!
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Unread 09-02-2013, 04:09 PM   #5
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Looks so good
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Unread 09-02-2013, 04:18 PM   #6
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Very nice...moist, nice color and pull back. I can't wait!
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Unread 09-02-2013, 04:44 PM   #7
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P1010352.jpg Pulled at the jerk spares at the 5 hour mark.... no foil and no sauce. Cutting into them soon!
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Unread 09-02-2013, 05:05 PM   #8
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Lost me at the Parkey. I mean Parkey?

... oh THAT Parkey.

An old Buccaneer stand bye. Easily found in every Jamaican's kitchen cupboard
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Unread 09-02-2013, 05:15 PM   #9
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Quote:
Originally Posted by mtbchip View Post
Lost me at the Parkey. I mean Parkey?

... oh THAT Parkey.

An old Buccaneer stand bye. Easily found in every Jamaican's kitchen cupboard
Dadgummit! You made me spit my Maker's Mark!!!
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Unread 09-02-2013, 05:21 PM   #10
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AWESOME Keith
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Unread 09-02-2013, 07:08 PM   #11
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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.
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Unread 09-02-2013, 07:14 PM   #12
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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.
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Unread 09-02-2013, 07:41 PM   #13
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Quote:
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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.
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Unread 09-02-2013, 09:49 PM   #14
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Quote:
Originally Posted by mtbchip View Post
Lost me at the Parkey. I mean Parkey?

... oh THAT Parkey.

An old Buccaneer stand bye. Easily found in every Jamaican's kitchen cupboard
LOL, I didn't have to use Parkay but it kept it moist. Jamaicans use other oils but this worked for me!
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Jaime- Jumbo mini or Jimmy
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Unread 09-02-2013, 10:10 PM   #15
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Originally Posted by mtbchip View Post
Lost me at the Parkey. I mean Parkey?

... oh THAT Parkey.

An old Buccaneer stand bye. Easily found in every Jamaican's kitchen cupboard
Go deep in the jungles of Jamaica...there you will find the freshest Parkay
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