Well they are finally gone, and sadly so, the last rack of ribs we had in the freezer was dinner tonight.  But not without some trying something new first.  In the past I have been a fan of jerk chicken, and have made some completely from scratch…more about that later.  I have also used some store bought ‘jerk’ rubs in the past and they are alright but wanted to go out and try something new.  So that is what I did, I found a jerk rub and complimenting glaze I liked and tweaked it a little and it was a bit spicy, so if you are not necessarily for spice, you might want to back it off on the pepper a little.

Jerked Pork Ribs

The little strange yellow color in the picture is the pineapple glaze that didn’t get absorbed, its tasty even if it does look a little strange.  Using the recipe for the rub below, I rubbed the ribs and sealed them in plastic wrap in the fridge over night.  This morning I took them out and let them set out for about an hour before I fired up the smoker.  I then smoked the ribs using the 3-2-1 method using pecan wood.  During the final hour I began brushing the glaze onto the ribs and did so three times, it could have really used one or two glazings.

When it was all said and done I let them rest covered with foil and a towel for about a half hour then it was eating time.  They were sweet and spicy and had a nice jerk flavor, not quite authentic but still very good.  We will be making these again.

Jerk Rib Rub
3 tbsp dark brown sugar
2 tbsp kosher salt
1 tbsp ground black pepper
2 tbsp ground coriander
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
2 tsp ground allspice
1 tsp ground cinnamon
2 tsp cayenne pepper (remember it was spicy)

Combine all until mixed uniformly.  Rub into meat.

Pineapple Glaze
2 c pineapple juice
2 tbsp cider vinegar
1 tbsp red wine vinegar
3 tbsp dark brown sugar
3 tbsp butter
1/2 tsp ground black pepper

Combine all ingredients in a sauce pan.  Heat to a boil and cook, stirring occasionally, until mixture is reduced to about half.

Like I said they were tasty, I am glad I have leftovers for tomorrow.  They should make a fine lunch.

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Disclaimer: Ordinarily an ordinary recipe like this would not make it to the blog, however, with the request for more variety in chicken recipes come the good and the bad.  Usually when we make Jerk Chicken in the summer or spring we use a whole chicken and go all out, it is certainly not the poor man’s variety and I will make a point to write about it this summer.

With that aside, we had another workout and cook at the same time meal tonight.  It was called Jerk not because of the process or its temperament but because of the seasoning we applied and despite its ease and lack of process and a rich marinade it was far more than edible it resembled jerk chicken and it was easy.  Besides that it tempted us with smells of the Caribbean, while we did our plyometrics.

Poor Mans Jerk Chicken and RiceIngredients
2 chicken breasts
2 tbsp olive oil
1 tbsp lime juice
jerk seasoning (I got mine at Penzeys)

Preheat oven to 375°F.  Combine lime juice and olive oil in a glass baking dish until uniform.  Roll chicken several times in the mixture and sprinkle both sides, covering evenly with jerk seasoning.  Bake for about 50 minutes or until done, turning once.

While not nearly as delicious as the real thing, our poor man’s jerk chicken was a tasty treat with a bit of a kick in the middle of winter.

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Ok well maybe not jerked but, at least jerk seasoned with Penzey’s Jerk Pork seasoning after being bathed in tangerine juice, lime juice, a little oil and a little Dale’s Seasoning, grilled over charcoal with a chunk of hickory and a couple sticks of cherry. Grilled to 160°F.

Jerked Pork SteakFor the record they didn’t look that big when I pulled them out of the freezer this morning.

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