Trying Jerk style ribs.

[Redicans]

Looks fantastic. Love me some hot jerk. What temp did you cook them at ?

Thanks @Parshooter Running an offset so I was between 235-265 with maybe a couple lower and higher spikes. Trying to keep 240-250ish.

 

[Redicans]

Looks great!

I like the jarred stuff is good on it's own but I tweak to get closer to real jerk. Main thing missing in the jarred paste is onion. Below is a legit paste and also a good read. I use the jarred stuff as a base and add onion/lime juice/allspice/BP etc to my liking. Green stuff is new to me as well.

https://www.smokingmeatforums.com/threads/another-jerk-fail.307625/post-2217008

Ran these last weekend. Jerk pork steaks.

View attachment 720448

Yeah @zwiller those pork steaks look great. I will keep that in mind about adding to the sauce. I can see how that would be good.

 

[zwiller]

Oh yea! Those look killer! I'll have to give JJ's version a go.

Make JJs so you can get a feel for the real stuff and then try jarred as a base. I need to do a side by side and take notes.