Jamaican Jerk Rub


Jamaican Jerk Rub

I'm a huge fan of Jamaican Jerk. This rub will add loads of flavor to ribs, pork chops, roasts, chicken, vegetables, and meat substitutes. While this is meant to be a spicy rub, you can adjust the cayenne called for in this recipe to suit your taste buds.
Prep Time5 mins
Total Time5 mins
Course: Rubs
Cuisine: Caribbean
Servings: 1 Cup


  • 1/4 cup coarse salt
  • 1/4 cup paprika
  • 2 tablespoons black pepper
  • 2 tablespoons white sugar
  • 1 tablespoon onion powder
  • 1 tablespoon granulated garlic
  • 2 teaspoons dried thyme
  • 2 teaspoons cayenne
  • 1 teaspoon powdered allspice
  • 1/2 teaspoon grated nutmeg


  • Combine seasonings in bowl and apply evenly to meat, vegetables, or meat substitutes. Remember, what sticks to the surface is all that is needed. Cook as directed.
  • Make a large batch and store in an air tight plastic container or covered glass jar in the cupboard for up to 6 months after preparation.
  • As always, discard any rub that has come into contact with raw meat.