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Caribbean Jerk Grilled Chicken Thighs

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 3 tbsp "Caribbean Jerk" Rub
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tbsp honey
  • 1 tsp garlic powder
  • ½ tsp cinnamon


Instructions:

  1. Marinate: In a bowl, whisk together "Caribbean Jerk" Rub, olive oil, lime juice, honey, garlic powder, and cinnamon. Coat chicken thighs evenly and marinate for at least 2 hours (overnight is best).
  2. Grill: Preheat grill to medium-high heat (375-400°F). Place chicken skin-side down and grill for 5-7 minutes per side, flipping occasionally until the internal temp reaches 175°F.
  3. Rest & Serve: Let rest for 5 minutes, then serve with rice, grilled veggies, or fresh mango salsa for a tropical twist!
A tray of ribs is sitting on a table.

Smoky BBQ Brisket with "The Choice" Rub

February 25, 2025
Ingredients: 1 whole beef brisket (8-10 lbs) ¼ cup "The Choice" Rub 2 tbsp brown sugar 2 tbsp yellow mustard 1 tbsp Worcestershire sauce 1 cup beef broth 1 cup BBQ sauce (optional)  Instructions: Prep the Brisket: Trim excess fat, leaving about ¼ inch for flavor. Season: In a small bowl, mix "The Choice" Rub with brown sugar. Rub brisket with mustard and Worcestershire sauce, then coat generously with the seasoning mix. Rest: Wrap in plastic and refrigerate for at least 4 hours (overnight for best results). Smoke: Preheat your smoker to 225°F. Place brisket fat-side up and smoke for about 6-8 hours , spritzing with beef broth every 90 minutes. Wrap & Finish: Once the internal temp hits 165°F , wrap in butcher paper or foil, then continue smoking until it reaches 200-205°F (another 4-6 hours). Rest & Serve: Let it rest for 1 hour , slice against the grain, and enjoy with your favorite BBQ sauce!
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