Traditional in Jamaican kitchens, jerk seasoning packs a hot punch that is mellowed by the sweetness of sugar and perfume of spices such as cinnamon and allspice. To tame the heat, cut back on the ground red pepper. You can use this rub with pork, chicken, or fish.
1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 to 3 teaspoons ground red pepper
2 teaspoons garlic powder
2 teaspoons ground thyme
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon grated fresh nutmeg
1 teaspoon crushed red pepper
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground star anise
1/4 teaspoon ground cinnamon
How to Make It
Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.
Was good, except for the anise...will omit that. But will make this again. Had a bit of bite to it, might want to lower the amount of red and crushed red pepper if you don't like real spicy stuff. I love the heat...
This is a very good rub, HOWEVER...it is very spicy hot!!! Seriously, I love some hot food, but even adding 2 tsp of the ground red pepper results in a level of heat that overpowers the rest of the flavors, which is a shame since it's a very flavorful rub. Next time I'm going to add 1/2 tsp, which I'm guessing will give some nice heat without turning this into a tongue burning challenge to eat. I put it on a thick cut boneless pork loin chop and cooked it one minute per side over direct heat that was around med/med-hi. Then I tossed on some wood chips, moved the cop to an indirect heat area of the grill and cooked for 12 more minutes, covered, flipping after six minutes. The chop came out right around 130 and was terrific. Also, make sure to let it sit for 5-7 minutes after removing from the grill.