Jerk Rub

adapted from Mastering the Grill Great for chicken, pork, and seafood Recipe makes about 5 tbsps. W-S Journal

Yield: 5 servings ( Serving Size: servings )
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Ingredients

  • 1/2 teaspoon(s) cayenne pepper
  • 1/2 dried ground Scotch bonnet, habanero or other super-hot chile
  • 1 tablespoon(s) dried thyme
  • 1 tablespoon(s) granulated sugar
  • 2 teaspoon(s) ground allspice
  • 2 teaspoon(s) ground black pepper
  • 1/2 teaspoon(s) ground cloves
  • 1/2 teaspoon(s) ground ginger
  • 1/2 teaspoon(s) ground nutmeg
  • 1 teaspoon(s) kosher salt
  • 1 tablespoon(s) onion powder

Preparation

  1. Combine all ingredients in a bowl and stir until thoroughly mixed. Transfer to a jar or other airtight container, cover and store at room temperature in a cool, dark cupboard away from heat or light. Assuming that all the spices are fresh, the rub will keep at least 1 month.
January 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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