j biesinger
TVWBB Platinum Member
My wife and I have been haunted by memories of ribs from a place called Talk of the Town lolo in Grand Case, St Martin. We were there twice in two years, but that was a long time ago. An internet search came up empty, so I made up a recipe based on foggy memories and what I thought might work. I wanted to directly grill them, which I was figuring would take 1.5 to 2 hours, while mixing in a bath that I could periodically quench them in and use as a baste. We settled on a salt and pepper rub and my bath was: Goya tamarind juice, Worcestershire sauce, cane vinegar, and a vidalia onion.
Starter #1: jerked shrimp with honey ginger sauce
Starter #2: salt cod fritters with Pickapeppa hot pepper sauce
Some action shots of the direct grilled ribs
the quenching/basting bath
While the ribs took most of my attention, I smoked some jerked thighs with a trusty "set it and forget it" wsm. I like to smoke jerk with a bit of cinnamon and allspice mixed in with fruit woods.
chicken on the wsm
Jerked chicken
Direct Grilled Tamarind Ribs
I'm really happy with the way they turned out. They had a ton of char grilled flavor, the baste boiled down to this amazing gravy, and they were tender in a different way, as the meat pulled off the bone but had a bit more chew.
Starter #1: jerked shrimp with honey ginger sauce
Starter #2: salt cod fritters with Pickapeppa hot pepper sauce
Some action shots of the direct grilled ribs
the quenching/basting bath
While the ribs took most of my attention, I smoked some jerked thighs with a trusty "set it and forget it" wsm. I like to smoke jerk with a bit of cinnamon and allspice mixed in with fruit woods.
chicken on the wsm
Jerked chicken
Direct Grilled Tamarind Ribs
I'm really happy with the way they turned out. They had a ton of char grilled flavor, the baste boiled down to this amazing gravy, and they were tender in a different way, as the meat pulled off the bone but had a bit more chew.
