Jerked Pork (tony style)

I like to use "Country Style" pork ribs. I I like to use the ones with the bones. at times I have to settle for no bones. Yup, plenty "O" fat on these suckers makes for better jerking and grilling.

I start out with hot and medium wet jerk spice. I use to use Walkers Woods and still do from time to time but I now use Juliana which is manufactured in Jamaica (Tijule company LTD, 30 Paisley Ave, Palmers Cross Clarendon Jamaica WI). I get it at the DeKalb’s farmers market and it is fairly inexpensive which is why I switched from Walkers woods ($5 at Kroger).

The night before I put about three table spoons of each mild and hot in a bowl and add about 6 ozs or beer to thin it out a little bit. Dunk each rib in the bowl to coat then into a Ziploc bag then in another bag. Nothing worse than jerk leaking out into the frig.

The next day (at least 12 hours later, the longer the better) I take it out and let it get to room temp. My theory, all meat should be at room temp before grilling.

I like to put a coating of Dry Jerk Seasoning (Juliana) on before I throw them on the grill. Every dry jerk rub I have purchased is totally different so if ya don’t like one then try another. Same goes for the wet jerk, try a few different brands.

Set the grill up for three temp grilling (hot to sear, medium to heat through, no coals to bake/roast).

Sear on the hot side until each side is a little charred then move to medium. After a bit when the juices are flowing, move to the indirect part of you grill (no coals under the ribs). I like to throw some wood chips on the coals at this point.

How long you cook depends on you. I like my pork less done than most and these packages of meat are great. They are different sizes and by the time the bigger ones are medium rare the smaller pieces are well done.

After you take them off the grill wrap in foil for at least 10 minutes. I like to cut each rib into four or five smaller pieces. This allows people to try a little piece that is cooked to their preference (well, medium, medium rare) and not get a piece of undercooked meat in their mouth.

there ya have it, bobs your uncle, if you like it spicy go ahead and kick it up a notch and forego the medium. If you like it less spicy forgo the hot...