Sat | Aug 18, 2018

Copperwood Pork launches 'Up in Smoke Tour'

Published:Thursday | August 14, 2014 | 12:00 AM
The chefs get busy to serve up delicious morsels of slow-smoked country-style ribs to anxious shoppers at PriceSmart last Saturday.
Succulent jerked pork.
The centrepiece of the 'Up in Smoke Tour', dubbed the 'road hog', was specially made and is the only one of its kind in Jamaica.

What happens when you take succulent pork, smoke, and the power of slow cooking, and put it on wheels? A very unique, attention-grabbing 'road hog'!

Pork lovers are in for a mouth-watering treat because Copperwood Pork has launched their one-of-a-kind mobile smoker for their inaugural 'Up in Smoke Tour'. This consists of a pop-up parking lot party being held at select retail locations in Kingston, St Catherine, and Montego Bay.

A fusion of traditional and unconventional, the smoker, built by Chin's Construction, features a three-chamber cast-iron hybrid grill with a look reminiscent of a jerk pan. To help bring out the meat's natural flavour, the cooking process starts with the meat smoking at a low temperature for 90 minutes. This allows the fragrant spiced smoke, coming from the coal and wood mixture, to permeate the pork, resulting in a more tender, flavourful meat. The ribs are then dipped in a unique barbecue sauce and grilled until the characteristic char marks appear.

The first official stop on the 'Up in Smoke Tour' happened at PriceSmart last weekend. It was a sight of savoury indulgence. The dedicated team of chefs, which included guest grill master Dominic Pearson, prepared the featured dish of the tour- country-style ribs, jerked.

Seasoned to perfection in a unique jerk-barbecue marinade, and then smoked for more than three hours, the scent of spicy sweet smoked country-style ribs filled the air and beckoned curious shoppers to get their hands on the rich, juicy ribs.

The next stop in the 'Up in Smoke Tour' is scheduled for August 23 in Portmore, St Catherine.

Want to replicate this delicious country-style ribs dish? See below for the recipe:

Country-style ribs, jerked

Total Time: 1 hour

Prep: 5 minutes

Serves 4


1 package Copperwood Pork country-style ribs

2 tbsp Spur Tree jerk seasoning

1 cup barbecue sauce


1. Place defrosted country-style ribs in a bowl and liberally coat with jerk seasoning. Store in airtight container and leave to marinate overnight or for three hours minimum.

2. Preheat oven to 300F and then place meat in oven to roast for 45 minutes.

3. Mix barbecue sauce with a little jerk seasoning and take turns coating each side of meat, every 10 minutes, until thoroughly cooked.

4. Let the pork rest for at least 15 minutes before serving.

5. Enjoy!

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