Jamaican Jerk Dry Rub

For those who think this recipe makes too much… All of the units are in cups. Simply change the word “cups” to teaspoons or tablespoons. No other conversions are necessary. Here it is in teaspoons: 8 tsp salt 5.5 tsp garlic powder 4 tsp white sugar 4 tsp cayenne pepper 2 tsp dried thyme leaves 2 tsp ground black pepper 1.5 tsp allspice 1 tsp ground cinnamon 1 tsp chipotle chile powder 0.5 tsp ground cloves

I gave it 3 stars because it is a nice rub… but it’s not Jamaican. In order to have a real, authentic jerk seasoning, you MUST use Scotch Bonnet peppers. Cayenne and especially chipotle are NOT Jamaican.

Lolololol! Perfect portions if you’re in a commercial kitchen. Otherwise it works great. Cooked off a ton of pork using this. Everyone loved it.

Our family absolutely LOVES this recipe. It is a perfect blend of spices. Our only complaint – is about the recipe. It is for 832 servings. Since we do not run a restaurant, that is not helpful. I can adjust, but only by clicking the – + signs. I can’t type the number. That is a LOT of clicking. On top of that, it doesn’t save your preference. PLEASE! In the name of all that is holy, fix the way you select serving size.

Wow – this is delicious!! Served with pineapple salsa and rice and a kale /apple salad. We thought we had gone to a fine restaurant! I cut it back so 1 cup = 1/8 teaspoon and that was the right amount for a chicken. Thanks for sharing the recipe!!

I don’t know about you, but over 800 servings of this rub is crazy. So Here it is for only 100 which is still a lot so I also did it for 8 so I could try it first. Honestly, I’m putting it on here so I don’t lose it. Lol 100 servings- 3 tablespoons and 1/4 teaspoon allspice 3/4 cup and 1 tablespoon salt 2/3 cup garlic powder 1/3 cup and 2 tablespoons and 1 teaspoon white sugar 1 tablespoon and 2-3/4 teaspoons chipotle chile powder 1 tablespoon ground cloves 3 tablespoons and 2-1/2 teaspoons dried thyme leaves 3 tablespoons and 2-1/2 teaspoons ground black pepper 1/3 cup and 2 tablespoons and 1 teaspoon cayenne pepper 1 tablespoon and 2-3/4 teaspoons ground cinnamon 8 servings- 3/4 teaspoon allspice 1 tablespoon salt 2-1/2 teaspoons garlic powder 1-3/4 teaspoons white sugar 1/2 teaspoon chipotle chile powder 1/4 teaspoon ground cloves 1 teaspoon dried thyme leaves 1 teaspoon ground black pepper 1-3/4 teaspoons cayenne pepper 1/2 teaspoon ground cinnamon

incredible rub!

didnt care for it. didnt taste anything like when I went to Jamaica

I’d rate it 5, but I had to do too much math before getting to mixing up the spices. 48 tsp per cup for anyone else ready to cut this down to a reasonable amount. This was pretty good on chicken legs.

I made this a couple weeks ago. Absolutely delicious. Great recipe.

I adjusted the ingredient quantities to make 4 servings and used the rub on four chicken quarters. Didn’t want to have a lot left over in case it wasn’t I was looking for. As it turns out, it was what I have been looking for in an authentic jerk seasoning. Next time I make up a batch, I’ll make the full recipe and store whatever I don’t use in my spice cupboard for future dishes. Nice!

ok I’ve been to Jamaica I have tried premixed spices. none have even come close. Bar none this is the closest I’ve had. It’s on my list of very yes. if you have been to Jamaica use this it was fantastic on my steak.

Made a much smaller portion. I substituted the cup size to tablespoon size and still have plenty left. Used on grilled chicken legs and thighs. Was delicious, the whole family loved it and ate everything.

I cut this down to 50 servings and I probably should have gone down to 25. I cut the cayenne in three, added more garlic than was called for, and added a touch of ginger. I was frying up two pounds of chicken tenders. The results were fantastic. Some people thought I used too much spice and I made a few of them with a lighter coating of spice, but I like jerk seasoning to slap me in the mouth with a BAM!

I don’t know if this is comparable to a true jerk rub, but it was darn good! Used about 1-1.5 tsp p/chicken thigh (approx. 6 tsp rub mix for 4 bone-in chicken thighs, part of which some of the rub was added under the skin). Let the chicken marinade with the rub for 1 hour (longer time preferred) and grilled. The chicken was moist, tender, and flavorful. Scaled the recipe down to 25 and made a small container worth of the rub for future use. Can’t wait to use this rub again!

Way too much salt.

If you don’t want to make that much jerk rub substitute “teaspoons” for “cups” and you will have a decent amount. One teaspoon of Allspice, 5 and a half teaspoons of garlic powder, etc on down the line. That aside this was awesome jerk! Everyone LOVED it! If you don’t want it too hot (and it was hot!) halve the amount of cayenne. This was so flavorful it is my go to from now on. Thanks for submitting this recipe!

Great recipe.

I scaled this one down from cups to tablespoons, then did a bit of taste testing before adding the cayenne. My son’s palate dictated the cayenne proportion, settling on only a rounded teaspoon. While I would like a bit more heat, we tried this out on chicken leg quarters that I baked. My mixed experience with jerk dishes in the past, led me to prepare the meal hedging my bets: inexpensive chicken pieces, a safe green salad, mango salsa, plenty of white wine. This turned out so well that our dinner conversation centered on the many different ways we could use this delectable blend! Guests at our frequent summer barbecues can expect a (mild) Jamaican twist to much of our summer fare.

A seasoning worth keeping in the cupboard. Fantastic on chicken and steak, especially for those cuts you plan to sear on the grill. I’m certain I haven’t scratched the surface of what this stuff is capable of enhancing. Highly recommend keeping a generous helping around for use though.

i have made this several times and instead of the word cup i use the word teaspoon and i get wonderful results….. it depends how much you need to make.