Jamaican Jerk Rub

"Nice and spicy, just the way I like it. How about you?"
 
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photo by Feej3940 photo by Feej3940
photo by Feej3940
Ready In:
5mins
Ingredients:
11
Yields:
3 tablespoons
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ingredients

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directions

  • Mix together all spices thoroughly and store in an airtight container.
  • To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
  • This recipe should do about 3 pounds of meat.

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Reviews

  1. Yummy. I cut down on the cayenne a lot, since what I have is African bird pepper and has 90,000 heat units... I think I used about 1/4 tsp and it was still kickin'. I followed Cookgirl's suggestion and used this to rub a pound of firm tofu. I was really generous with the rub and coated the tofu very well and used a full recipe for the pound. I baked the tofu at 400 for about 1/2 an hour and it turned out great. Nice and flavorful. The flavor was nice and pretty well balanced between sweet and spicy. I think it would be a great idea to marinade your meat (or tofu!) in some lime juice, then rub with this or sprinkle some lime juice over top after cooking... I did feel it needed a bit of tang. But overall, very good!
     
  2. Really good, added a Scotch Bonnet to it for a real kick, Marinaded meat for 24 hours!
     
  3. Excellent! My DH hates "spicy, " so I left out the cayenne, but otherwise made according to the recipe.
     
  4. Very spicy stuff! Used this recipe in recipe #231123. Delicious! Made for ZWT5 for the Saucy Senoritas.
     
  5. Tasty and spicy! I made it just as written and used it for jerk chicken. Yum! I will definitely make this again and again.
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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