Jamaican Jerk Rub

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




  • 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.

Questions & Replies

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  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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