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Jamaican Jerk Dry Rub

Jamaican Jerk Dry Rub

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LOVINLIFE

This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.

Ingredients {{adjustedServings}} servings

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Original recipe yields 832 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
  2. To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.
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Reviews

HamiltonGrills
47
1/11/2008

Best Jamaican Jerk dry rub I've used. Beats store bought rubs and sauces hands-down. I used it as a dry rub on Chilean Sea Bass, and the results were nothing short of incredible. For the Sea Bass, I reduced the salt content - it seemed to high for seafood. However, the recommended amount of salt works fine for meats. This dry rub also makes a delicious addition to standard BBQ sauces.

saliray
41
1/8/2008

Converted down to 25 servings for a smaller amount. Roasted a chicken with it and everyone loved this rub. My MIL asked for recipe, and gave her some of what was left over, and we are both look'n forward to get'n our rub on! Thanks for the post!

gapch1026
31
7/28/2008

The aroma of this was wonderful, both when I mixed it and then when I grilled the meat. I scaled it way back for just a single use, but will make more and store it in a jar to keep on hand. I had some boneless pork in the freezer, so made the dry rub into a paste using canola oil and let the pork thaw and marinate overnight in the refrigerator. The meat was flavorful and tender.