Dry Jerk Rub

P_D's Note:

This is a great Jamaican Rub recipe that is nice with poultry and pork. You can adjust the spicyness by increasing or decreasing the amount or type of crushed peppers. For a "not so hot" rub, use crushed red peppers. For a "really hot" rub, use dried scotch bonnet peppers.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6

Yield: 1.0 cups

• 2 tablespoons kosher salt
• 2 teaspoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ground allspice
• 1 teaspoon crushed dried hot pepper
• 1 teaspoon dried chives
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon dried thyme
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves

Directions:

1. Place all ingredients together and mix well.
2. Coat Meat with mixture and rub well into meat.
3. Let sit for a couple of hours. The longer it sits the more flavours go through the meat.
4. Cook meat as desired.

Reviews

[loof]

This is a great rub for chicken! Great combination of flavors and just spicy enough. I"ll cut back a bit on the salt next time. Used this on boneless skinless chicken breasts - terrific - thanks for sharing the recipe!