Jamaican Jerk Collection – Part 14

Jamaican Jerk Reverse-Seared Ribeye

A thick-cut ribeye kissed with hardwood smoke and finished with Smith & Son’s Jamaican Jerk BBQ Sauce delivers steakhouse flavor with a Caribbean twist.

Prep Time	15 minutes
Cook Time	60–90 minutes
Rest Time	10 minutes
Servings	2–4
Smoker Temperature	225°F
Target Temperature	130–135°F (Medium Rare)

Recommended Wood: Oak, Pecan, or Hickory

Ingredients

• 2 thick-cut ribeye steaks
• 2 tablespoons favorite steak seasoning
• 1/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the steaks at 225°F until they reach 115–120°F. Sear over high heat for 1–2 minutes per side, brushing lightly with Jamaican Jerk BBQ Sauce during the final minute. Rest 10 minutes before serving.

Perfect Pairings

Grilled asparagus, roasted potatoes, coconut rice, Caesar salad.

Leftover Ideas

Steak sandwiches, fajitas, steak and eggs.

1SG Gary’s Pitmaster Tip

Use the jerk sauce as a finishing glaze so it complements the beef without overpowering it.

Jamaican Jerk Grilled Pineapple Dessert

Fresh pineapple slowly smoked and glazed with Smith & Son’s Jamaican Jerk BBQ Sauce creates a sweet, smoky dessert with subtle island spice.

Prep Time	10 minutes
Cook Time	45–60 minutes
Rest Time	5 minutes
Servings	6
Smoker Temperature	225°F
Target Temperature	Caramelized

Recommended Wood: Apple or Cherry

Ingredients

• 1 fresh pineapple, sliced
• 2 tablespoons melted butter
• 1/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce
• Vanilla ice cream (optional)

Directions

Brush the pineapple slices with butter and smoke at 225°F until lightly caramelized. During the final 10 minutes, brush lightly with Jamaican Jerk BBQ Sauce. Serve warm by itself or over vanilla ice cream.

Perfect Pairings

Vanilla ice cream, pound cake, coconut whipped cream.

Leftover Ideas

Fruit parfaits, smoothies, yogurt bowls.

1SG Gary’s Pitmaster Tip

A very light glaze is all that’s needed—the pineapple should remain the star.