JAMAICAN JERK RUB

Jamaican Jerk Rub image

This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired.

Provided by Kittencalrecipezazz

Time 1m

Yield 1/2 cup

Number Of Ingredients 16

Ingredients

2/3 cup dried chives
3 tablespoons cayenne pepper
3 tablespoons onion powder
3 tablespoons onion flakes
2 tablespoons garlic powder
2 tablespoons dried thyme
2 tablespoons light brown sugar
2 tablespoons ginger
1 1/2 tablespoons salt
4 teaspoons coarse black pepper
4 teaspoons whole allspice
4 teaspoons cinnamon
4 teaspoons coriander
1 teaspoon nutmeg
1 teaspoon whole cloves
red pepper flakes (optional)

Steps:

In a blender, blend all ingredients until a fine powder.
To use, just rub/coat about half of the recipe (or the amount desired) on your meat to coat well.
Place covered in a plastic ziploc bag in the fridge for 24 hours.
Store the remaining rub in a glass jar cover in the fridge.

Nutrition Facts : Calories 970.8, Fat 13.8, SaturatedFat 4.2, Sodium 21050.6, Carbohydrate 224.3, Fiber 47, Sugar 93, Protein 24.8

*** Explore more Jamaican Jerk Rub Recipes »

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