I agree with Capt. Low and slow isn't really gonna help ya on tenderloins. Hot and fast, they won't take long (around 20 min./lb.). Give them the quarter turn so they get grilled on all sides. Will the weight/rub ratio be affected? Depends, most jerk is pretty strong stuff, if it's the first time you're havin' it maybe it'll be o.k. that you have less rub. Keep in mind you have 50% more meat than the rub calls for. you'll know when you taste 'em if you need more rub next time. I prefer a little pink and moisture in my pork tenderloin, so i'd only take them to 140* tops, then foil tent for 5 min. or so. That should give you another 5-10* in them. As far as smoke goes, maybe try them straight up since it's the first time having the jerk, then you'll know what it tastes like without any other influence. If you want to use the smoke, a mild wood might be nice to enhance the rest of the flavors you have there.
Just my $.02, hope it goes well for ya
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