Pimento Wood

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13 spice jamaican jerk dry rub & rib recipe

If you are making it in a glass jar layered to look pretty do the recipe in this order (photo below). Use a funnel and pack remaining empty space tightly to top with brown sugar. If you are just making the rub in bulk any order is ok. If you get half way through layering and you think you have too much space in the jar go for the higher measurement when given a choice or add more stuff that takes up space like dried green onion/chive flakes…

4 Tablespoons ground allspice
2 Tablespoons ground nutmeg
2 Tablespoons cinnamon
6 Tablespoons onion flakes
6 Tablespoons garlic powder
4 Tablespoons ground ginger
4 teaspoons ground white pepper – NOTE – only ingredient that is measured in teaspoons
2-4 Tablespoons vegetable bullion powder (or grind up cubes)
4 Tablespoons red chili flakes
4 Tablespoons smoked paprika
8 Tablespoons dried green onion or chive flakes
4 Tablespoons thyme (not ground up preferably)
8 – 12 Tablespoons dark brown/coconut or regular sugar (or enough to pack down jar to top)

Baby Back or Spare Ribs done BBQ Cheat Style

Pat dry. Generously rub with jerk mix. Wrap in plastic and leave in fridge day or two. Remove, let ribs get to room temp. Preheat oven to 500. Unwrap ribs from plastic, wrap in foil. Put in oven for 30 minutes, on a pan as they will drip. Turn down to 250 for 2 hours. Remove and open foil LET SIT for 10 minutes. Brush with Spur Tree Reggae Table Sauce or your bbq sauce of choice. Now, you can let them cool, rewrap, and store in fridge for re-heating on a grill.

If you are not using an oven, follow same instructions grilling preferably using real pimento wood chips or flakes, and always 100% natural charcoal. www.PimentoWood.com

New 2018 note: scotch bonnet peppers were impossible to find stateside. We found scotch bonnet pepper powder on Amazon. We’re going to test it in our next batch but do have concern that the spice level will be very hot…. Hence we use crushed red chili peppers. You can always add more head when eating, but you can’t take heat away after food is cooked…