Not a lot of Pimemto wood around but it makes a massive difference. I usually dry brine with similar spices first then add similar ingredients before cooking indirect to start with. Then finishing with direct heat . Will give this method a go on my weber kettle.
Fyi..hot pepper seeds do not have any heat of their own. Any capsaicin on the seeds is imparted from the placenta and purely residual. Seeds actually taste bitter and should always be removed, if you can be bothered
I make jerk ribs fairly often on my Weber kettle but I marinate with Walkerswood spicy jerk marinade for about 24 hours. If you lay it on thicker the heat doesn’t mellow much. Before they hit the grill they get a dusting of jamaican curry spices and I run the grill indirect at about 300-350 for about 2.5-3.5 hours for back ribs. Your scratch-made jerk marinade and sauce looks amazing! I’ll have to try my hand at a similar combination using your basic recipe as a starting point, and props for using pimento wood! I always hear it’s vital to authentic jerk flavor, great to see someone actually make the effort to use it. Liked and subbed, looking forward to more videos
Question: have been cooking on my Traeger for years, feel like I’ve outgrown it, and finally have the money for a decent offset. I was thinking the M&M Goldee’s or Franklin’s Pit but my backyard is fairly small… so unfortunately I need a much smaller pit. I’m looking for recommendations, I was looking at the Workhorse 1957 and 1969 as well as an old country gen2 brazos. I have about $5k to spend so just looking for suggestions on the “best” smaller backyard pit? I’m never doing more than 1-2 briskets and/or 3-4 racks of ribs at a time. Thanks!
Jerk Pork – Ribs, Shoulder, Steaks.. any cut of pork "jerked" is awesome. I prefer jerk pork over Jerk chicken any day. Regarding the spiciness of the scotch bonnet peppers, sometimes there hit and miss, some are ALOT more spicier then others you'll never know until you cook them. Great Job mate!
I agree with the marinade mellowing out when cooked. I said the same thing when I made a pork brisket that way. Those ribs do look good on that direct heat
Jerk chicken with orange juice vegetable oil and Worcestershire sauce…errrr interesting butyou know what I will try it this way cuz I always love to experiment… At least you added the pimento wood… vital ingredient…RESPECT
Sounds delicious but the colour looked a little light, I usually add cumin and nutmeg to mine though which obviously makes it darker!! I'm going to try your recipe!!
I'm up at 4:11 a.m. and I see this says 16 mins ago. I clicked so fast. I love a good jerk recipe!! I did a jerk turkey on tha pit this Thanksgiving. So delicious 😋. To make mine spicy I added scotch bonnet pepper powder
Would really love a printable recipe for this 😢
Down to personal preference but for me the membrane has to come off every time
Have you got plans to do a recipe book?
Not a lot of Pimemto wood around but it makes a massive difference. I usually dry brine with similar spices first then add similar ingredients before cooking indirect to start with. Then finishing with direct heat . Will give this method a go on my weber kettle.
Replacement for pimento wood is a foil pouch of allspice berries and bay leaves. And use hickory wood.
Great video!!!
Nice one Dave.
Defo gonna give this a go this weekend, looks well tasty
Fyi..hot pepper seeds do not have any heat of their own. Any capsaicin on the seeds is imparted from the placenta and purely residual. Seeds actually taste bitter and should always be removed, if you can be bothered
I make jerk ribs fairly often on my Weber kettle but I marinate with Walkerswood spicy jerk marinade for about 24 hours. If you lay it on thicker the heat doesn’t mellow much. Before they hit the grill they get a dusting of jamaican curry spices and I run the grill indirect at about 300-350 for about 2.5-3.5 hours for back ribs. Your scratch-made jerk marinade and sauce looks amazing! I’ll have to try my hand at a similar combination using your basic recipe as a starting point, and props for using pimento wood! I always hear it’s vital to authentic jerk flavor, great to see someone actually make the effort to use it. Liked and subbed, looking forward to more videos
@CookinWidKunchi
whole All Spice berries are known as pimento seasoning….
Great looking Ribs Dave. I love Ribs in any flavor profile. This is one I will try. They look Amazing!!
Thank you For sharing.
Looks great – I've got a couple of packs of these ribs in the freezer as I've yet to do ribs on my Kamado, so may have to try this sauce on one.
Have you considered adding the ingredients list to your descriptions?
These looks amazing! Definitely giving these a go! Thanks for the shout out! 🔥
You need to do that with thick cut pork steaks.
The shoulder cut with the fat and the meat are prefect for jerk marinade.
Hey big fan!
Question: have been cooking on my Traeger for years, feel like I’ve outgrown it, and finally have the money for a decent offset. I was thinking the M&M Goldee’s or Franklin’s Pit but my backyard is fairly small… so unfortunately I need a much smaller pit. I’m looking for recommendations, I was looking at the Workhorse 1957 and 1969 as well as an old country gen2 brazos. I have about $5k to spend so just looking for suggestions on the “best” smaller backyard pit? I’m never doing more than 1-2 briskets and/or 3-4 racks of ribs at a time. Thanks!
Awesome
Not pretty? They're BEAUTIFUL!
Fantastic cook. Great marinade – I add cilantro / coriander to it, but perfect otherwise.
Jerk Pork – Ribs, Shoulder, Steaks.. any cut of pork "jerked" is awesome. I prefer jerk pork over Jerk chicken any day. Regarding the spiciness of the scotch bonnet peppers, sometimes there hit and miss, some are ALOT more spicier then others you'll never know until you cook them. Great Job mate!
Looks great!! I add some nutmeg to mine. Where did you source the pimento wood from? Thanks bro
Jerk is the shizzle
Gr8 jerk cook. Keep rolling brother -Str8
Do you have a recipe tab? I love your channel, but a recipe tab be nice.
Nice! Been making jerk for a long time, such a complex flavor between the meat/marinade/smoke. I think that high direct heat approach nails it.
I agree with the marinade mellowing out when cooked. I said the same thing when I made a pork brisket that way. Those ribs do look good on that direct heat
Jerk ribs have been on the list for a while, that looks unreal
Awesome! Try it with a pork butt or picnic….its amazing!
Dude, that looks so good. I’m going to have to try it.
Jerk chicken with orange juice vegetable oil and Worcestershire sauce…errrr interesting butyou know what I will try it this way cuz I always love to experiment… At least you added the pimento wood… vital ingredient…RESPECT
Sounds delicious but the colour looked a little light, I usually add cumin and nutmeg to mine though which obviously makes it darker!!
I'm going to try your recipe!!
I'm up at 4:11 a.m. and I see this says 16 mins ago. I clicked so fast. I love a good jerk recipe!! I did a jerk turkey on tha pit this Thanksgiving. So delicious 😋.
To make mine spicy I added scotch bonnet pepper powder