Dry jerk rub

5 tablespoon

Ingredients

Quantity Ingredient
1 tablespoon Onion flakes
1 tablespoon Onion powder
2 teaspoons Thyme, ground
2 teaspoons Salt
1 teaspoon Pimento, ground (allspice)
¼ teaspoon Nutmeg, ground
¼ teaspoon Cinnamon, ground
2 teaspoons Sugar
1 teaspoon Black pepper, coarsely ground
1 teaspoon Cayenne pepper
2 teaspoons Chives, dried or green onion

Directions

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.

Source: "Jerk: Barbecue From Jamaica" by Helen Willinsky, 1990. The Crossing Press, Freedom, CA 95019.

Submitted By JIM MOREY On 12-06-94

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