Jerk Pork Tips

I'm sitting here with my uncle discussing the finer points of Jerk Pork--he's got some pork shoulder in the fridge aching to be 'jerked'. He recalls a great batch in Treasure Beach, Jamaica. The chef described a technique which involved braising/"boiling" the meat with spices before grilling. Anyone have thoughts on this specifically or tips on making jerk pork on the grll in general. We are not so much looking for a marinade (looks like lots of good LTH advice exists on this already)--more looking for tips on technique for great jerk.
Thanks

This website was useful when I was looking for Jamaican recipes, though it seems they just marinate the pork well.

thaiobsessed wrote:I'm sitting here with my uncle discussing the finer points of Jerk Pork--he's got some pork shoulder in the fridge aching to be 'jerked'. He recalls a great batch in Treasure Beach, Jamaica. The chef described a technique which involved braising/"boiling" the meat with spices before grilling. Anyone have thoughts on this specifically or tips on making jerk pork on the grll in general. We are not so much looking for a marinade (looks like lots of good LTH advice exists on this already)--more looking for tips on technique for great jerk.
Thanks

In general, boiling pork before grilling/smoking leads to tasteless meat jello. I'd avoid that step.

I've been working on the technique all summer. My first go of the hoo-rah was the way I had been making it after my first experience with it after a trip there in early 2000's. I always thought the country ribs worked ok but this time went with rib tips which I smoked up over labor day. I used a Jerk dry rub from the Spice shop in the Central Market in Dallas, TX and mopped it during the cooking with my Bourbon Beach Jerk Sauce.


ready for the machete

I thought the Dallas market seasoning was a little heavy on the cinnamon thus making ti too sweet for my taste but this was made sweet and SPICY with the Bourbon beach jerk sauce being added on during and after cooking.


hacked up and ready to go

I still cant figure out how to make a great batch of rice of any style be it Mexican or rice and peas so i skipped any sides at all for this appetizer to the pulled pork with cole slaw and baked beans.


Jerked pork using Rib tips

I liked the tips better than the country ribs since the country ribs have so few bones. I was satisfied with the flavor and used hardwood charcoal, hickory and allspice berries to cook it. Some pieces were much better than others as far as texture and flavor but nonetheless it was a successful round. Later in the football season I will give it a go with a pigs hip.