Smokehouse Jamaican Jerk Back Ribs

Cook times*

Serves: 9 people 1/3 rack each | Desired Temp: 160º

Ingredients

  • 3 racks Baby back ribs, membrane removed
  • ¾ cup Pit Barrel® All-Purpose Pit Rub, or your favorite rib rub
  • 1 cup Walkers Woods Jerk Seasoning or your favorite
  • 1-2 cups Jerk BBQ sauce, as needed, or your favorite sauce

Directions

  1. Remove the membrane from the back of the ribs. Rub well with Pit Barrel® All-Purpose Pit Rub. Cut the ribs into 3rds so you have a total of 9 pieces of ribs. Add 3 rib portions into a large zip-top bag and repeat the process with the other ribs for a total of 3 bags. Divide the jerk seasoning between the 3 bags and mix well. You may add some rum or wine to the bag to loosen up the jerk seasoning. Seal the bag and allow to marinate in the refrigerator for about 2-4 hours or overnight.
  2. Light your Pit Barrel® Cooker according to the instructionsand insert the rods.
  3. Remove ribs from the bag and insert a hook into the top part of each rib going about 2 to 3 bones down Transfer ribs and hook each one on the rod making sure they have enough room to breathe. Smoke with lid on for about 2 to 3 hours. Check the ribs every hours to make sure they are perfect when there done.
  4. After the second hour remove each rib using the safety hook remover and baste them using a grill brush with the jerk bbq sauce. Continue cooking until ribs are nice and tender and cooked through.
  5. Remove each rib hook using the hook remover tool and lay on a cutting board before serving. You can cut each rib bone or leave the 1/3 rack intact. Serve right away.

Smoked Cajun & Jamaican Jerk Smoke Alligator

Cook Time: 15 Mins* | Desired Temp: 160º *Cook times may vary

Ingredients

2 lbs Alligator meat, frozen or fresh
1 Tbsp Cajun seasoning (more or less to taste)
1 Tbsp Jamaican jerk dry seasoning (more or less to taste)
Note: You’ll also need metal skewers.

Directions

  1. Cut the alligator into long strips and skewer them, about 1 to 2 strips per skewer. Divide the skewers in half.
  2. Season half with the Cajun seasoning and season the other half with the Jamaican jerk dry seasoning. Allow them to rest at room temperature for about 10 minutes so the flavors can soak in.
  3. Light your Pit Barrel® Cooker according to the instructionsand install the cooking grate.
  4. Place each skewer into your Pit Barrel® directly on the grill grate. Allow cooking for about 6 to 7 minutes with the lid on. Turn the kabobs and allow cooking for another 6 to 7
    minutes, cover on or until cooked through (160º internal).
  5. Remove them from the grill and allow cooling. You can serve them on the skewer or remove them. Serve with your favorite dipping sauce.

Brown Sugar Rum Smoked Pineapple Skewers

Cook Time: 5 Mins* *Cook times may vary

Ingredients

  • 1 fresh Pineapple, cubed
  • 3 Tbsp Brown sugar
  • 3 Tbsp Dark rum
  • Note: You’ll also need metal skewers.

Directions

  1. Light your Pit Barrel® Cooker according to the instructionsand install the cooking grate.
  2. While the PBC is preheating using a small bowl add the brown sugar and rum and whisk well.
  3. Cut the pineapple using a sharp knife into medium size cubes.
  4. Using metal skewers insert each cub into the skewer until it is full. Repeat with the remaining pineapple.
  5. Brush all the pineapples with the brown sugar rum mixture. Allow resting for about 5 minutes then brush again.
  6. Place each skewer directly on the grill grate and cover. Cook for about 3 minutes. Flip the skewers and baste them again with the brown sugar mixture cover and cook for about 2 minutes. Remove from the grill using long tongs. When cool enough remove from the skewer and serve on the side.