Jerked Baby Back Ribs

QBabe

Over the weekend we tried something new. Used a jerk rub on baby back ribs ribs, made a glaze that was brushed on the ribs in the last 15 minutes or so of cooking time, and then made a pineapple jalepeno bbq sauce for dipping at the table.[p]FANTASTIC...![p][p]Tonia
:~)

djm5x9

<p />QBabe:[p]I marinated my baby backs overnight in Anntony's jerk sauce allowing the sauce to penetrate the meat. The reserve sauce was used to baste early in the cook until used up. Anntony's is also an excellent jerk sauce for dipping as well. It is a rather tame jerk sauce, but good tasting just the same.

QBabe

djm5x9,[p]Looks mighty good, too![p]Tonia
:~)

WooDoggies

QBabe,[p]Wow........ those look beautiful!
My lips are burning just thinking about them.[p]I would be nice if you and Larry lived much, much closer.... oy![p]John[p][p]

Bamabob

QBabe, those BBs look great. Please tell me bout the rub and glaze you used.

aka mr. Earl

QBabe,[p]you have got to give up the recipe on this one....[p]mr earl

Memphis

QBabe,
Mine always turn out dark. Please give some specifics on the cook. Temp, Time, Direct, Indirect, Foil or no foil.[p]Thanks

Wardster

QBabe,
Oh my! Please do these in Ocala... please, please, please.....[p]Hey... email me at billynbga"at"verizon.net
I want to catch up with ya and can't find your email address...
Thanks

RhumAndJerk

QBabe,
If you think that that is good, try Jerked Pulled Pork. Take you Pork Butt and put the jerk paste on it and let it sit for two days. Then cook as you would normal pulled Pork.
It'll ave u tinging fur da Islands Mon!
RhumAndJerk

QBabe

BamaBob,[p]The recipe is at home and I'm at work...I'll try and get it together and post later.[p]Tonia
:~)

QBabe

WooDoggies,[p]It was a very interesting cook...the ribs themselves weren't very hot at all...the sauce had a bite to it, though![p]Tonia
:~)

QBabe

aka Mr. Earl ,[p]I'm at work now, but will try and post later from home...[p]Tonia
:~)

QBabe

Memphis,[p]They were done indirect using a platesetter (legs up), drip pan, then grid. Dome temp was about 260° for most of the cook (I was shooting for 250° - 275°) and they took about 4 hours. No foil.[p]Tonia
:~)

QBabe

Wardster,[p]That's not a bad thought at all! A nice semi-long cook with a bit of a tropical theme...I'm also debating my maple brined turkey for the 2005 Florida Fest...[p]Check your email.[p]MMMMMMmmmmmmm!
Tonia

QBabe

RhumAndJerk,[p]Great idea! I've got some Mrs. Dogs Jamaican Jerk marinade that is calling to me....![p]Tonia
:~)