Jamaican Jerk Dry Rub

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Course: This-That

Cuisine: American

Prep Time: 10

Cook Time: 0

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 - See Recipe Post for Nutrition Disclaimer