Prep Time: 15 minutes | Cook Time: 20 minutes | Makes: 4 servings
INGREDIENTS:
- 1 habanero chile, seeded and chopped
- 1 small onion, coarsely chopped
- 1 scallion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 teaspoon ground allspice
- ¾ teaspoon dried thyme
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon cinnamon
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil, plus more for brushing
- 1 cup barbecue sauce
- 4 pork rib chops
- 0.5 cup hickory, pecan, or oak chips
INSTRUCTIONS:
- Blend habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg, cinnamon, salt, and pepper to make the jerk paste. Add vegetable oil and blend to a smooth paste.
- Whisk 1 tbsp of the prepared jerk paste with barbecue sauce in a bowl, and set aside.
- Spread the remaining jerk paste on pork chops, and let stand for 30 minutes. Light gas grill, wrap wood chips in foil, pierce, and add to grill.
- Smoke for 5 minutes.
- Brush marinated pork chops with oil, and season with salt. Grill covered over moderate heat, turning occasionally, until the thermometer reads 140°F (60°C), about 18-20 minutes.
-
Transfer to a platter and serve with spiced barbecue sauce on the side.
NUTRITION:
Calories: 380 | Protein: 24g | Carbohydrates: 30g | Fat: 18g | Fiber: 2g
CHEF'S KNIFE TIP:
When preparing the ingredients for the jerk paste, ensure you use a sharp chef's knife to finely chop the habanero chili, onion, scallion, and garlic.
