DRY JERK RUB

Dry Jerk Rub image

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.

Provided by queenbeatrice

Time 10m

Yield 1 cups, 6 serving(s)

Number Of Ingredients 14

Ingredients

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
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

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

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