Jamaican Jerk Collection – Part 7

Jamaican Jerk Smoked Pork Belly Burnt Ends

Smoky pork belly finished with Smith & Son’s Jamaican Jerk BBQ Sauce creates sweet, savory Caribbean-inspired bites.

Prep Time	25 minutes
Cook Time	5–6 hours
Rest Time	10 minutes
Servings	8
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Pecan or Cherry

Ingredients

• 3 lb pork belly, cubed
• 3 tbsp pork seasoning
• 1/2 cup brown sugar
• 3/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the pork belly cubes for about 3 hours. Transfer to a pan with brown sugar and Jamaican Jerk BBQ Sauce, cover, and continue cooking until tender. Uncover for the final 20 minutes so the glaze caramelizes.

Perfect Pairings

Coconut rice, grilled pineapple, black beans.

Leftover Ideas

Rice bowls, sliders, tacos.

1SG Gary’s Pitmaster Tip

Let the glaze tighten before serving for the best texture.

Jamaican Jerk Macaroni & Cheese

Creamy smoked macaroni and cheese with a swirl of Smith & Son’s Jamaican Jerk BBQ Sauce.

Prep Time	20 minutes
Cook Time	1½–2 hours
Rest Time	10 minutes
Servings	8–10
Smoker Temperature	225°F
Target Temperature	Hot and bubbly

Recommended Wood: Apple or Pecan

Ingredients

• 1 lb elbow macaroni
• Cheese sauce
• 1/2 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Prepare your favorite cheese sauce, combine with cooked macaroni, and smoke until hot and lightly browned. Swirl Jamaican Jerk BBQ Sauce over the top during the final 15 minutes.

Perfect Pairings

Jerk chicken, pulled pork, ribs.

Leftover Ideas

Mac and cheese bites, casseroles.

1SG Gary’s Pitmaster Tip

Swirl the sauce instead of fully mixing it for bursts of jerk flavor.