Sauce:

• ½ cup regular BBQ sauce (I use Sweet Baby Rays)
• 4 TBSP brown sugar
• 5 cloves garlic
• 1 inch ginger
• ½ cup green onions chopped
• ½ cup yellow onion chopped
• 1 fresh or ½ dried Habanero pepper
• ¼ lime freshly squeezed lime juice
• 1 tsp white vinegar
• 1 TBSP vegetable oil
• 1 TBSP soy sauce
• 2 TBSP or more as needed Jamaican Jerk Jamaican Jerk Seasoning or to taste

(see Jerk Seasoning recipe https://ducksmahal.com/2020/02/29/hsakes-and-rubs/)

In a blender on liquefy setting blend all ingredients into a thick paste.  After the meat is cooked add to the meat while cooking 15 minutes before serving.  Wrap in aluminum foil and let rest 5 minutes.  The sugar from the BBQ sauce will caramelize onto the meat.

Dry Rub:

• 1 TBSP or more as needed Jamaican Jerk Jamaican Jerk Seasoning or to taste, rub into the meat

Cooking Meat:

1 Lb.  Tenderloin or 1 Lb. Country Style Pork Ribs

I use deferred heat, placing bricks directly under the pan and coals alongside.  The pit temp should be in the 300°+ range.  For 1 Lb. it should take ~1 hour to cook.  I like to use Kingsford coals, mostly with Applewood in it.  When the meat reaches internal temps of 160° the meat should be cooked.

At 54 minutes check the internal temp.  Adjust accordingly as to when to add the sauce and wrap in aluminum foil.

As of 3/8/20