Should we refrigerate the marinade?

We suggest you don't. In our experience if you refrigerate the marinade, the heat from the peppers rapidly diminishes within a month or so. If you 'd prefer a flavorful, but mild, jerk marinade then by all means refrigerate. Otherwise, just keep the bottle at room temperature and out of direct sunlight. It will keep for several months.

What's this yellow thread-like thingy I found in the marinade?

Fear not! That's only ginger! :) If you've ever grated or rough chopped ginger you may have noticed some yellow-ish "threads" as you prepared your dish.  Same thing here.  All of our items are made by hand, which means a lot of chopping, slicing and spinning in the food processor. Every now and again a stubborn stem of thyme or thread of ginger might make its way into your bottle. And whether you pick it out, or leave it in, your meal will still be delicious!

How should we use the Jamaican Jerk Dry Rub and Jamaican Marinade?

We suggest a safe starting point is between 1 and 1.5 teaspoons per pound of beef, chicken or pork.  And half of that amount for fish and seafood.  These quantities bring about a medium level of heat to your dish.  Feel free to adjust down if you want the "Tourist Version" or adjust up if you want the "Yardie Version." :) If using both the Jerk marinade and Jerk Dry Rub, as we suggest you do, we advise that you first apply the dry rub "And Rub It In!"And then add the marinade "And Rub It In!"  Marinate anywhere from a few hours to overnight.  If you are using either the Jerk Dry Rub or Jerk Marinade (or both) on steaks, we suggest that you just apply enough Jerk Marinade and/or Jerk Dry Rub to liberally coat both sides of the steaks. 

How should we use the BBQ Rhi-Rhi Rub?

Use a liberal dusting of the BBQ Rhi-Rhi Rub to both sides of your meats and seafood and then bake or grill to your desired doneness. For ribs, you might want to first add a light coating of cooking oil or mustard to the ribs (after removing the membrane) and then apply the rub.