I have been craving jerk flavors for a few weeks now and in my search on this site in the rub section "the" smoke gave a link to Sweet Lou's spices so browsed the site and picked up Jerk, Roast Rub, and Bayou BBQ. All of them smell great, so I put some of them to use. They also put an order sheet in your shipment so you can buy more at a reduced rate. I thought it was a nice touch, and I might even suggest it to my boss where I work. My dad probably won't listen to me thought
Wings I dry brined from Friday morning, until they when on the PBC Sunday night. I also had pork ribs I used my own rub, and for the beef ribs I used the roast rub. Pork I had rubbed for 24 hours (18 hrs wrapped, 6 hrs unwrapped), and the beef ribs I rubbed for 6 hours, but left uncovered during that processed. I have done this process with the ribs before of part unwrapped with rub applied, and it pleased the wife so I am going to stick to it. Fired up the PBC with standard Kingsford blue, and hung the ribs at 1pm (13:00). After 90 minutes I moved them to one rebar and removed the other and plugged the holes with wine corks and let them ride. At about 5-5:15p (17-17:15). At that point I sauced the pork ribs with basic sauce I made earlier, and removed and wrapped the beef ribs as they were done. 30 minutes later I sauced the ribs again, then at 6pm I removed the pork ribs and wrapped them to rest.
Sauce: Simmer for 15-20 minutes until well blended and slightly reduced.
3/4cupish of apple cider vin
1/2cupish ketchup
some dry mustard
Healthy splash of worcestershire sauce
crushed red pepper
brown sugar
salt and pepper
I kept the lid off the PBC when I took the pork ribs off, removed the corks and remaining rebar to bring the temp up inside the barrel for the wings, about 10-15 minutes. Tossed the wings with some olive oil and Jerk seasoning and took them out to the barrel. I left the lid cracked slightly, flipped after 15 minutes or so again left the lid cracked. 10 minutes later I removed the lid and let it ride the last 5 minutes uncovered. I wasn't on my game to have lime ready, but the wings were stellar. I think if added some lime zest or juice it would have put it over the top.
Beef Ribs rubbed up. I did add some more of the rub right before I let my.... meat hang
Pork ribs
Beef all cooked up. They were awesome, seasoning was a perfect blend, highly recommend.
Cut up Beef
Pork off the pit
Sliced, beautifully cooked if I don't say so myself.
Super tender, clean to the bone, wife was happy. Keeps telling me I am getting better with each cook.
Plated with some of TMB's style beans they did for his son's housewarming party (awesome by the way! Thanks)
Thanks for reading. I hope I covered everything.
