Jerk Chicken

[hotwine]

I've used a Pinot Noir lately with BBQ'd babybacks, and it's worked well. Ribs are basted in a sweet red sauce and smoked in foil, then unwrapped, re-basted, and grilled to finish. Think I posted the recipe some time back, but will do so again if needed. The PN lately has been either Kenwood or Estancia.