Comments on: Peach Smoked Jerk Ribs

By: Tangled Noodle

Tangled Noodle — Tue, 30 Jun 2009 18:46:56 +0000

Almost makes me regret our gas grill! Can peach wood be used for plank grilling? I do have a stovetop smoker; I wonder if I can find peach wood chips . . .

By: Andrea

Andrea — Fri, 26 Jun 2009 19:31:53 +0000

Those look very good! I have a jerk rub that I absolutely love, and have never tried in on ribs…I’m inspired!

By: lo

lo — Fri, 19 Jun 2009 16:54:02 +0000

I’m a sucker for jerk — and the addition of the peach smoke here sounds just lovely. Might have to try these in the convection cooker!

By: Wes

Wes — Thu, 18 Jun 2009 19:16:18 +0000

Where do you find all these different types of wood to use? Most places I go only have two or three types of wood to choose from.

By: Oliver

Oliver — Thu, 18 Jun 2009 14:45:18 +0000

Your ribs look great and the jerked chicken mairinade also sounds interesting. I have been using peach wood to smoke port and chicken for several years-since I tasted the Que at Jack’s Old South in Georgia. I think that making freshly made jerk is much more aromatic that Walkerswood, personally. Here is one of the jerk recipes I use-a bit less Scotch Bonnet, but very flavorful:

1 Chicken, butterflied or cut into pieces
2 T Ground Allspice
½ t Ground Nutmeg
½ t Ground Cinnamon
½ C Sliced Green Onion
1/2 Onion, chopped
1 Seeded, deveined and minced Scotch Bonnet or Habanero Chile
1 T Minced garlic
2 T Fresh Thyme leaves
1 Lime, juiced
1 Orange, juiced
2 T Canola Oil
2 T Soy Sauce
2 T Dark Rum
½ T Grated Fresh Ginger
½ T Honey
1 T Cane Syrup or Light Molasses
1 T Ground Black Pepper
2 t Dark Brown Sugar
1 t Worcestershire Sauce
1 T Hot Pepper Sauce/Pick A Pepper Sauce
1/2 t Salt
1/4 t Crushed red Pepper Flakes

Heat allspice, nutmeg and cinnamon in skillet over medium low heat until fragrant and lightly browning at the edges, @ 45-60 seconds. Place spice and all other ingredients in blender and puree into thick paste. Score chicken pieces and and rub paste over chicken. Let marinate in fridge for at least 4 hours. Smoke roast at @300 degrees until chicken is done, @60 to 90 minutes,( @165 degrees, internal temperature).
Also, since pimento wood is hard to come by in our neck of the woodsl, I soak about 1/2 cup of fresh Allspice berries for several hours, add them to a foil pouch and throw them on the fire to get the pimento wood flavor.

Happy grillin!

By: Jessie

Jessie — Thu, 18 Jun 2009 13:47:30 +0000

I have learned so much about smoking ribs, sadly I can only admire them on your site since I live in a apartment complex. I’ll try using my slow cooker to make ribs some time.

By: keithgarrick

keithgarrick — Thu, 18 Jun 2009 01:21:20 +0000

Brother you got those ribs looking good! I too use Walkerswood because the flavor is unreal. I have tried several times to try and come up with my spice combo but I can’t match that “Wood”. Sometimes I mix mine with Lawry’s 30 minute marinade to add a level of sweetness and cut back on the heat for my wife and kids. But I love the HEAT, you just inspired me to go pick up a couple of baby backs from the store.

By: Dow Tunis

Dow Tunis — Wed, 17 Jun 2009 19:49:15 +0000

This encourages me to dust off my rib rack that has been sitting in the cubboard for 4 years. Thanks

By: Angie

Angie — Wed, 17 Jun 2009 19:02:32 +0000

Oh my Goodness, that looks sooo amazing!!! I have never heard of using peach wood, what a great idea!