Jamaican Jerk Rub

By Todd Martin October 28, 2024 3 mins read 3 Views

This homemade Jamaican jerk rub is perfect for adding delicious flavor to a variety of dishes, from chicken, pork ribs, chops, roasts, vegetables, and more!

While this Jamaican jerk rub is meant to be spicy, you can adjust the cayenne to suit your tastes. If you’re new to Jerk seasoning, we recommend starting your journey with chicken breasts or thighs.

What is Jamaican Jerk?

Jerk is a cooking style native to Jamaica. Meats like chicken or pork are dry-rubbed (or marinated) in a spicy mixture that consists of allspice, Scotch Bonnet peppers (or cayenne pepper), herbs, and spices, then slow-roasted or grilled. Scotch Bonnet peppers are incredibly flavorful but very hot. So, if you are a chili lover, consider swapping out the cayenne pepper for Scotch Bonnet powder. Word to the wise: use it sparingly at first, then add more as your tolerance builds up!

Recipe ingredients

Coarse sea salt
Paprika (not smoked)
Black pepper
White sugar
Onion powder
Granulated garlic or garlic powder
Dried thyme
Cayenne or Scotch Bonnet powder
Powdered allspice
Grated nutmeg or powdered cinnamon

Making and using Jamaican Jerk Rub

Combine the recipe ingredients in a small bowl. Use a fork to break up any clumps. Use right away or store in an airtight container in the cupboard for up to one year. We like to keep our spice rubs in these lidded jars. They are excellent for keeping our homemade seasonings fresh for a longer time. Just slap on a label, store it in the pantry, and you’ll be good to go!
Use 1 tablespoon of Jamaican jerk rub per 1 pound of meat. Coat the meat well and cook as directed. Check out our Jamaican Jerk Chicken recipe for cooking times and marinade alternative. For meat substitutes, follow the same measurement listed above.

More recipes!

Jamaican Jerk Rub

This seasoning blend will add tons of flavor to meats, vegetables, and meat substitutes. While this is meant to be a spicy rub, feel free to adjust the cayenne to suit your tastes.

Course Rubs

Cuisine Caribbean

Prep Time 5

Total Time 5

Servings Cup

Calories 211kcal

Ingredients

1/4 cup coarse salt
1/4 cup paprika
2 tablespoons black pepper
2 tablespoons white sugar
1 tablespoon onion powder
1 tablespoon granulated garlic
2 teaspoons dried thyme
2 teaspoons cayenne
1 teaspoon powdered allspice
1/2 teaspoon grated nutmeg

Instructions

Combine Jerk seasonings in small bowl and apply evenly to meat, vegetables, or meat substitutes. Remember, what sticks to the surface is all that is needed. Cook as directed.
Make a large batch, by tripling the recipe, and store in an airtight plastic container or lidded glass jar in the cupboard for up to 12 months after preparation.
As always, discard any rub that has come into contact with raw meat.