Jamaican Jerk Dry Rub
This versatile dry jerk seasoning is perfect on chicken, pork, beef, and seafood.
Ingredients
- 1 ½ teaspoon ground allspice
- 1 ½ teaspoon dried thyme
- 1 teaspoon curry powder
- 1 ½ teaspoon paprika
- 1 teaspoon sugar
- ½ teaspoon salt
- ¾ teaspoon black pepper
- 1 ½ teaspoon cayenne pepper
- ¼ teaspoon nutmeg grated
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
Instructions
- Combine all ingredients. I use my glass jar storage container. I use a clean jar each time to prevent cross contamination. You can adjust the size of your container making larger or small batches based on your family’s tastes.
Notes
To maintain flavor and prevent spoilage, store dry rubs properly: Keep in airtight containers in a cool, dark place. Shelf life for homemade rubs is about 3-6 months.
Recommend storage in glass jars with seal lids.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 60.3kcalCarbohydrates: 13.3gProtein: 1.6gFat: 1.8gSaturated Fat: 0.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.3gSodium: 1171mgPotassium: 229.9mgFiber: 4.6gSugar: 4.9gVitamin A: 2829.4IUVitamin C: 4.5mgCalcium: 84mgIron: 3.8mg
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