All things JERK....Rub, Paste, Marinade Qestions


 
J

James H

TVWBB Pro
Hi All,

A friend came back from Jamaica and brought me a bottle of jerk marinade and a bottle of jerk seasoning (rub). Questions for all you talented individuals.

1) Do I put on the rub and then marinade?
2) Do I marinade and then put on the rub?
3) Or is both marinade and rub in the same cook overkill?
4) Does anyone just use a dry rub?
5) what would you add to the rub to make a paste?

Thanks for your help everyone.

James
 
Is it Walkerswood? Thats some great stuff, I wouldnt mix the dry rub and paste, that is overkill, and keep in mind the longer you marinade the hotter it gets, so I'd use caution.:o
 
Mike Cosgrove said:
Is it Walkerswood? Thats some great stuff, I wouldnt mix the dry rub and paste, that is overkill, and keep in mind the longer you marinade the hotter it gets, so I'd use caution.:o
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Yes it is Walkerswood Jerk Marinade (Spicy). Just the way I love it. But will be careful first time out?
 
Just did some jerked ribs this last Sunday. I used the marinade (WW) for 24 hours then wiped them down and applied a jerk dry rub (no salt & little heat in the rub) before throwing on the smoker. Used a little apple wood and a several sequential foil packs of whole Allspice berries for smoke since there seems to be a shortage of Pimento wood in CT. Was pleased with the results. Wasn't too spicy hot for me!:cool:
I've made my own marinade in the past and is a whole lot hotter (and I think a bit more flavorful) then the Walkerswood.
Grab some chicken thighs and experiment a bit: Do one with just the marinade, one with marinade+rub, and maybe just the rub alone. That way you can taste what each is bringing to the flavor.
 
The last time I made Jerk Chicken I added the paste, rub and also a deseeded deveined habanero in a stick blender and marinated the chicken for 24 hours. Best Jerk Chcken ever!!! I also made some Jamacian Rice and Peas as a side dish and that took the meal over the top.
 
Marc said:
Just did some jerked ribs this last Sunday. I used the marinade (WW) for 24 hours then wiped them down and applied a jerk dry rub (no salt & little heat in the rub) before throwing on the smoker. Used a little apple wood and a several sequential foil packs of whole Allspice berries for smoke since there seems to be a shortage of Pimento wood in CT.
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sounds like something I would do ;-)
 
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