Dry Jerk Spice Rub

Traditional in Jamaican kitchens, jerk seasoning packs a hot punch that is mellowed by the sweetness of sugar and perfume of spices such as cinnamon and allspice. To tame the heat, cut back on the ground red pepper. You can use this rub with pork, chicken, or fish. I used the rub on pork and it was wonderful!!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon dried parsley
• 1  tablespoon  dried onion flakes
• 2 -3  teaspoons  ground red pepper
• 2  teaspoons garlic powder
• 2  teaspoons  ground thyme
• 2  teaspoons brown sugar
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon  grated fresh nutmeg
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon ground allspice
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  ground star anise
• 1⁄4 teaspoon ground cinnamon

Directions

1. Preparation.
2. Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.