Doing some jerk ribs. Plan was to cook these during the day but things with kids came up. OK lube, On to seasoning, Penzey's jerk pork, lime juice, peanut oil. I wanted some heat so added walkerwoods jerk seasoning. Mix that to a paste Salt the ribs, rub the jerk paste, wrap in plastic, refrigerate overnight. Fire up the PBC, I'm using kingsford competition charcoal. Basket filled halfway, Weber compact chimney filled to the top. That's 40 briquettes. Hang the ribs at 6:22 pm. Should be done by 9:30 pm. Aaaaaaaand done! Took em off at 9:29 pm. Some of the best ribs I've ever made. And done in three hours FANTASTIC RIBS,
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The walkerswood is really spicey, they have scotch bonnet pepper chunks in it.
Penzey's jerk seasoning is very mellow heat. So when I want just the civilized jerk I use Penzey's jerk only. Even Kids enjoy it. When I feel like a little more heat I mix a little walkerswood. Just a teaspoon does the trick.
I'm. Not a fan of heat heat.
It's fantastic.
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