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: Cup

Ingredients

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

Instructions

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.

Notes

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