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Jamaican Jerk Pork Ribs w/ Sticky Rum Sauce...

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  • #1

    Jamaican Jerk Pork Ribs w/ Sticky Rum Sauce...

    I decided that there were some pork ribs in the freezer that had been there long enough. I thawed those suckers oot & hit them with a Jamaican jerk rub recipe I had come across...

    Onto the Horizon w/ some hickory & sprayed them down with Dr.Pepper aboot every 40 min...

    After the foiling they went back on the smoke this time with some applewood. Also threw on a couple ears of corn...

    Drizzled on some of the sticky rum sauce I made up while on the final stage. Here they are ready to cut up...

    And on the plate...

    Here are the recipes. Aboot the only change I made was using dried minced onion rather than onion powder, which I was oot of. And, of course, I left oot the liquid smoke...

    Thanks for checking it oot.
    Attached Files
    .

    Not to mention the occasional campfire

    My --->
    Paul
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  • #2
    Originally posted by THE ICEMAN View Post

    Drizzled on some of the sticky rum sauce I made up while on the final stage. Here they are ready to cut up...



    Here are the recipes. Aboot the only change I made was using dried minced onion rather than onion powder, which I was oot of. And, of course, I left oot the liquid smoke...

    Thanks for checking it oot.
    Brother Ice does that look friggin awesome or what. Is on the MUST DO list... def worth , Thanks for sharing the jerk recipe, i cant wait to try this oot!
    Charbroil SFB
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    • #3
      Need a neighbor?
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      • #4
        Wow those ribs looks wonderful!! Great color and I bet that was fun to make as well!!
        Brian

        Certified Sausage & Pepper Head
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        • #5
          Great lookiin ribs, Ice. I love Jamaican jerk flavoring if its not too hot Im a wuss for really hot food & the Islanders like it tongue burning spicey.
          Mike
          Proud to be I.B.E.W.

          PCa Sucks - But I WILL, No DID beat this!!

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          • #6
            how strong did you find the allspice flavour ?
            I always have to cut that right back in jerk recipes.

            Ribs and sauce look great

            also give the liquid/powdered smoke a try.
            It is actually a natural product derived from actual smoke. And I find a little smoke powder (is cheaper and more useful than the liquid in my book) really does add more depth to most bbq sauces.
            Made In England - Fine Tuned By The USA
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            • #7
              That looks freakin' Awesome!!!!----------

              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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              • #8
                Originally posted by erain View Post
                Brother Ice does that look friggin awesome or what. Is on the MUST DO list... def worth , Thanks for sharing the jerk recipe, i cant wait to try this oot!
                Thanks E. The jerk rub is a completely different flavor from the traditional rubs... in a good way.

                Originally posted by Fishawn View Post
                Need a neighbor?
                Got one?

                Originally posted by barkonbutts View Post
                Wow those ribs looks wonderful!! Great color and I bet that was fun to make as well!!
                The fun part was adding the rum... you just have to remember to save some for the sauce.

                Originally posted by Otis857 View Post
                Great lookiin ribs, Ice. I love Jamaican jerk flavoring if its not too hot Im a wuss for really hot food & the Islanders like it tongue burning spicey.
                The cayenne added the heat & you could taste it. If you don't like the heat you might want to throttle back.

                Originally posted by curious aardvark View Post
                how strong did you find the allspice flavour ?
                I always have to cut that right back in jerk recipes.

                Ribs and sauce look great

                also give the liquid/powdered smoke a try.
                It is actually a natural product derived from actual smoke. And I find a little smoke powder (is cheaper and more useful than the liquid in my book) really does add more depth to most bbq sauces.
                I didn't really taste the allspice. It may be because the stuff I had was in the cupboard forever & may have lost some punch over time.

                Originally posted by Bearcarver View Post
                That looks freakin' Awesome!!!!----------

                Bear
                Thanks Big Bear!!!





                Thanks one & all for the comments & points. This one is worth doing again.
                .

                Not to mention the occasional campfire

                My --->
                Paul

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                • #9
                  Those look friggin amazing! Definitely going on my to do list (damn that list is getting long)
                  Smokem if you got em

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                  • #10
                    That's badazz



                    P.S. for some reason, none of your pics seem to copy to a Word document. Damn, wanted to save this recipe.
                    Last edited by Abelman; 08-12-2013, 06:08 PM.
                    Pete
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                    • #11
                      Fantastic idea, every once in awhile a man needs to kick it up, and you certainly did there. Nice job!
                      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
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                      • #12
                        On fer that gig! Apple pie & viniller ice cream...Cat Daddy will sleep good!
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                        • #13
                          Damn sure wish I had a half rack of those to chew on tonight!
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                          • #14
                            Those are some fine looking ribs! I think I can round up some for a great smoke.
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                            • #15
                              Fantastic looking ribs!!! I bet they had tons of flavor to them!!
                              Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

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