I use dry rubs on meats with plenty off fat. Wet stuff on cuts like pork tenderloins cause loins can dry out quick if your not careful. My favorite, and it seems to be hard to find is, Island Gourmet Jamaican Marinade. I am old school, and would get jerk from a place called "Da Bus" back in the 80's and it was by far the best I have ever had. I have been to Negril 8 times in 25 years and Island Gourmet is the closest flavor to Da Bus(confirmed by many)and is the bomb! Like mentioned before try chicken with the skin on with the goods underneath. Thigh and leg combo work the best, or use pork steak, which is the same cut as a ham, but not smoked. Plenty of fat, and like to be cooked a little quicker than chicken which benefits from the smoke. Marinate on Sunday, cook the next weekend. The smell will tease you all week.