Recipe Database
Caribbean Jerk Pork Chops
Caribbean Jerk Pork Chops
Serves: 4

Chef Way At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder
for his spiced jerk pork, cooking it over low heat for eight hours.

Easy Way Rubbing a vibrant jerk paste on chops before a quick 20 minutes on
the grill gives them an insanely good, peppery heat.

1 Habanero chile, seeded and chopped
1 small onion, coarsely chopped
1 scallion, thinly sliced
1 garlic clove, thinly sliced
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil, plus more for brushing
1 cup store-bought Kansas City–style barbecue sauce
4 pork rib chops (12 ounces each)
1/2 cup hickory, pecan or oak chips

In a mini food processor, combine the Habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon.

Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper.

Process until finely chopped.

Add the 1 tablespoon of oil and process to a smooth paste.

In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce.

Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.

Light a grill. set it to 375º

Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill.

Cover and let the chips begin to smoke, about 5 minutes.

Lightly brush the chops with oil and season with salt.

Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes.

Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

- Recipes cooked and developed by the team of Kevin Jenkins, Fred Genovese & Mike Papa of Peppers Stock. These recipes were cooked and performed during our show at The North Georgia Eggfest in Hiawassee, Ga. We had a wonderful time there for their first Eggfest.

Also thanks to the Hiawassee Hardware for their participation and especially John Hall for putting the event together, and Brenda McKinney for handling the Big Green Egg details.

The pork loin made it to the after party and was served and totally consumed.