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Jerk Rub

This recipe is a slight tweak on the one I first used from Cook's Illustrated Guide to Grilling and Barbecue. Just as I have, don't feel compelled to stick to these exact proportions. Make it spicier or milder by adjusting the amount of cayenne pepper. The formula provided makes for a medium-hot chicken.

Ingredients

  • 2 tablespoons light brown sugar
  • 1.5 tablespoons salt
  • 1.5 tablespoons ground coriander
  • 1 tablespoon ground ginger
  • 1 tablespoon ground garlic powder
  • 1.5 teaspoons ground allspice
  • 1.5 teaspoons ground black pepper
  • 1.5 teaspoons cayenne pepper
  • 1 teaspoon ground nutmeg
  • .75 teaspoon ground cinnamon

Instructions

  • Mix together all of the ingredients well. Store in a sealed container.
  • Makes a little more than enough for one whole, small roaster. Use 2 tablespoons per pound of meat, fish or vegetables.