Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Jerk Ribs

FockerFocker Posts: 1,421
edited November -1 in EggHead Forum
Or is it the Jerk's Ribs?

Hope everyone has a safe and pleasant 4th.

Fidel left his garage open the other night and I helped myself to a couple bags of Ono ;)
Actually, took a trip to my dealer and they just started carrying it...along with Primos? He hooked me up with 2 free BGE bumper stickers.

The larger piece in this pic is 12" long and 4" in diameter. The jerk seasoning is a first also, it's made by Walkerswood. Added EVOO, garlic, onion, and slathered it on 2 slabs of spares the night before, awesome stuff. Spread on a thin dusting of Raichlen's Island Spice rub after the paste.

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Decided to try something a little different and do Caribbean/Pacific ribs. Whipped up a quick glaze of
Guava Jelly, 1/2 of a Red Stripe, 1/2 of a small can of pineapple juice, 1/2 med onion, 2 large cloves of garlic, brown sugar, Sriracha, Marjoram, Cardamom, White Peppper, and a heaping spoonful of the Walkerswood paste. No smoke wood for this one, and temp is currently 240, AR and Spider is setup. Using the rest of the Red Stripe and pineapple juice as a spray about every hour or so. More pics to come later. All this accomplished and the boy is still sound asleep. Thanks

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Brandon
Quad Cities
"The most important ingredient in cooking is restraint."--Chris Bianco

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