Caribbean Jerk Pork Chops. Photo © Marcus Nilsson
© Marcus Nilsson

Caribbean Jerk Pork Chops

  • ACTIVE: 20 MIN

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.

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  1. 1 habanero chile, seeded and chopped
  2. 1 small onion, coarsely chopped
  3. 1 scallion, thinly sliced
  4. 1 garlic clove, thinly sliced
  5. 1 teaspoon ground allspice
  6. 3/4 teaspoon dried thyme
  7. 1/4 teaspoon ground ginger
  8. 1/4 teaspoon freshly grated nutmeg
  9. 1/4 teaspoon cinnamon
  10. Kosher salt and freshly ground pepper
  11. 1 tablespoon vegetable oil, plus more for brushing
  12. 1 cup store-bought Kansas City–style barbecue sauce
  13. 4 pork rib chops (12 ounces each)
  14. 1/2 cup hickory, pecan or oak chips
  1. 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.
  2. 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.
  3. Light a gas grill. 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.
  4. 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.

Suggested Pairing

Beer Pale ale: Deschutes Mirror Pond.

Wine Bold, juicy Nero d'Avola.