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Jamaican Jerk Rub

Jamaican Jerk Rub

I'm a huge fan of Jamaican Jerk . This rub will add tons of flavor to beef or pork ribs, chops, roasts, chicken, vegetables, and meat substitutes. While this is meant to be a spicy rub, you can adjust the cayenne to suit your tastes. If you're new to Jerk seasoning, I recommend starting with chicken breasts or thighs.
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Course: Rubs
Cuisine: Caribbean
Prep Time: 5 minutes
Total Time: 5 minutes
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 Jerk seasonings in small 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, by tripling the recipe, and store in an airtight plastic container or lidded glass jar in the cupboard for up to 12 months after preparation.
  • As always, discard any rub that has come into contact with raw meat.


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