It’s really more of a competition between two jerk sauces, but if I don’t add the rib element, then the title of this thread would be, “Time for a Jerk Off.” I decided that wouldn’t be appropriate and added the rib. This is a family website, after all!
This is going to be a tough one Mi Hungry BBQ & Jamaican Cuisine Jerk Sauce against the Walkerswood Jerk Marinade. The latter I keep on hand at all times. I’ve been using the Walkerswood for years since my dad brought back a jar from Jamaica before it was available in the states. But if you know me, you know I like to challenge conventional wisdom as often as possible, so instead of trying the Mi Hungry sauce on it’s own, I put it up against the king of the category.
When I opened the bottle of Mi Hungry and took a deep sniff off the aroma wafting up, my mouth watered so much, I relinquished the title of Grillin’ Fool and took this one away from my four month old son:
I was assaulted by a vortex of taste bud tantalizing spices that made me want to plunge my pointer into the bottle and lick off what clung to my digit. But being the well mannered man that I am, I resisted. Had it been peanut butter, I’m not sure I would’ve been so restrained.
Most people do jerk chicken, but I prefer jerk ribs. If you want to jerk your chicken, by all means, go for it. What you jerk in the privacy of your own backyard is completely up to you! So I took a slab of ribs, hacked off a bunch of fat (which happens when I buy them on sale rather than at Mateker’s) and skinned the membrane off the back before slicing them in half:
The Walkerswood was pretty thick when I poured it out of a partial bottle I had in the fridge:
The Mi Hungry wasn’t quite so paste like:
The Walkerswood was the remainder of a bottle that normally has the consistency of the Mi Hungry when first opened, but this was the bottom of the bottle and it was pretty thick. I coated the ribs bone side first and then the meat side before putting each half slab on a grill at about 300 degrees:
I know that this site is dedicated to step by step, picture by picture, foolproof instructions on how to grill things, but this is more about the sauces than the method. If you want those foolproof instructions on how to grill ribs, click here to check out the archives (the pictures might not be so great, but the directions are sound).
I smoked them for about 95-100 minutes. Full slabs of baby backs tend to take two hours at 300 degrees, but cut in half like this and they take a little less. Here they are ready to sample:
And the aftermath of the taste test:
***Editor’s Note ~ I revisited the verdict on these sauces. I reheated the ribs above that I did not eat that day and found the flavor profiles quite far apart so I decided to do another taste test and I have to say that the Walkerswood was the winner, so I rewrote the final paragraph below***
Now for the verdict. The Mi Hungry had a nice flavor to it, and a lot more subtle than I prefer, but most would likely choose it over the Walkerswood as when I do jerk ribs with the Walkerswood, I generally have to cut it with some olive oil to reduce the heat. The Mi Hungry had a nice flavor but not near the kick that the Walkerswood which is an enormous kick. Like the gastro version of a mule kick to the tongue (and the small and large intestines, which is the added bonus the next day from eating Walkerswood). The Mi Hungry does not have near the heat kick, but it also doesn’t have the robust flavor of the Walkerswood, even when the latter is cut with olive oil. The Mi Hungry is well rounded and nuanced but not as good as the Walkerswood. The Mi Hungry stands on its own as a well rounded, fantastic jerk sauce, but not as good as the Walkerswood.
Next time I cook with the Mi Hungry (and I will because it was a really good sauce) I will hit the ribs with an extra coat or two of the Mi Hungry jerk sauce to make sure the ribs are thoroughly coated with a thick glaze of this fantastic sauce.