6 ears or 12 half pieces

  • 6 ears of fresh corn on the cob, leave them whole or cut in half

  • 2 c. coconut flakes, toasted

  • 1/2 c. mayo

  • 1/2 tsp. grated ginger

  • 1/4 tsp. cayenne pepper (optional)

  • 1/2 tsp. ground cinnamon

  • 2 1/2 Tbsp. curry powder

  1. Mix all the ingredients for the mayo together & set aside.

  2. Grill the corn until some kernels are nice & caramelized. Once off the grill, brush the ears with a coat of the spiced mayo & then roll the ears in the coconut.

If you want, you can put the corn on wooden skewers for that real street corn feel

Chunky Pineapple Glazed Jerk Dry Rubbed Baby Back RIBS


  • For the Dry Rub...

  • 4 TBS Ground Coriander

  • 4 TBS Ground Ginger

  • 2 TBS Onion powder

  • 2 TBS Garlic Powder

  • 2 TBS Sea Salt

  • 2 TBS Cayenne pepper

  • 2 TBS Fresh ground Black pepper

  • 2 tsp Thyme

  • 2 tsp Cinnamon

  • 2 tsp Allspice

  • 2 tsp Ground Cloves

  • Or find a Commercial Brand Jerk Rub you like

  • Add 1/4 Cup Brown sugar to the mix (or to the commercial rub, either one needs a sweetner)

  • 3 Racks Baby Back Ribs

  • 1 Cup Sliced Fresh Pineapple (can substitute canned Pineapple), Pulsed in Mini Chopper or food processor until finely minced and juice forms.

  1. Mix all ingredients for the dry rub. Best if mixed by hand so you can break up any clumps. Or use 1 Cup Jambel Jerk Sauce.

  2. Add 1/4 Cup Brown sugar to the rub and mix well.

  3. Reserve 1 TBS of sweetened Rub to use with the glaze.

  4. Remove membrane from the back of the ribs (see the PREVIOUS POST for instructions on how to remove membrane).

  5. Generously rub (it's called a rub, not a sprinkle) the mixture on the ribs, do a thin layer on the bone side and a thicker layer on the meat side.

  6. Allow to rest at room temperature with the rub on for 30 minutes to allow the ingredients to season the meat.

  7. Cook ribs over low indirect smoked heat (see Previous Post or follow your smoker's directions) until internal temperature of 165 degrees.

  8. Remove from heat, mix minced pineapple and juice with 1 TBS of the rub mix.

  9. Slather this glaze on top of the ribs.

  10. Double wrap each rack of ribs in Aluminum Foil and return to the heat for 1 hour.

  11. Allow to rest for 15 minutes before cutting,

  12. Serve WARM and ENJOY!

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Jamaican Salmon with Coconut Cream Sauce

  • 4 salmon fillets (6 ounces each)

  • 3 tablespoons mayonnaise

  • 4 teaspoons Caribbean jerk seasoning

  • 1/3 cup sour cream

  • 1/4 cup cream of coconut

  • 1 teaspoon grated lime zest

  • 1/4 cup lime juice

  • 1/2 cup sweetened shredded coconut, toasted

  1. Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.

  2. Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended.

  3. Drizzle fillets with sauce; sprinkle with coconut.

Caribbean Grilled Ribeyes

  • 1/2 cup Dr Pepper

  • 3 tablespoons honey

  • 1/4 cup Caribbean jerk seasoning

  • 1-1/2 teaspoons chopped seeded habanero pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 4 beef ribeye steaks (3/4 pound each)

  • Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours.

  • Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).