Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an insanely good, peppery heat.
1 habanero chile, seeded and chopped
1 small onion, coarsely chopped
1 scallion, thinly sliced
1 garlic clove, thinly sliced
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil, plus more for brushing
1 cup store-bought Kansas City–style barbecue sauce
4 pork rib chops (12 ounces each)
1/2 cup hickory, pecan or oak chips
In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg, and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.
In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.
Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.
Beer Pale ale: Deschutes Mirror Pond.
Wine Bold, juicy Nero d’Avola.