http://www.hotsauce.com/Walkerswood-Jerk-Marinade-17oz-p/3732wm.htm I found a bottle of Jamaican Jerk Marinade hiding in the cabinet. Kerry's son gave it to me for something or other.
I had five or six pork rib tails. So in they went. Thank God! I only left them in the marinade an hour...
It started raining and after it passed the temp outside dropped 10+ degrees. So now it was almost cool out at 83. I decided to fire up the tank smoker with pecan wood and do a Brisket tip and some boudin as well. (Thanks again IR2D)
Of coarse 10 minutes after starting the fire the sun came back out and the temp soared back up in the nineties and the humidity went off the charts somewhere. Never the less there was no stopping now.
I checked the ribs after a while. I found one of those loose pieces hanging off one side so I taste tested it.
Holy Smoke! that three flame rating from hotsauce.com was a bit shy! I was like sticking a lit match in my mouth... I took a huge shot of beer leaving behind only the screaming hot portion of the spice...
Only thing left in the fridge out there was Salvation! And apparently ale does work better than beer ..Whew.
Now don't get me wrong. The taste of the jerk was great. Kerry had almost the same reaction but at least she was warned...
Sure glad I had that (what I use to think was spicy) boudin. We used it to cool off from the ribs
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