Jamaican Ribs or Chicken

You can control the heat with the type of peppers you use. Between the marinade and the cooking, a lot of the heat will be lost, so don't be afraid to throw a couple of what ever hot peppers you have on hand. I use 2 large cayenne's, 2-4 chilies, and a token jalapeno. Combine everything except the bay leaves and the meat in a large Zip-loc bag. Add meat and thoroughly mix. Let marinate in the fridge at least 2 hours, preferably until the next day. Fire up the grill. Remove meat from the bag with as much as the marinade as possible still clinging to it. Place half of the bay leaves on the meat. Dump the remaining marinade. Cook very slowly over med. heat turning often. If your grill has a vented hood close it . Do not let meat burn. Cover and cook about 1/2 hour. After 1/2 hour remove the bay leaves, turn meat, place the remaining bay leaves on the meat and cook till done (About 1/2-3/4 hours more depending on the heat).