Jamaican Jerk Dry Rub
This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken You may want to give some away to friends because this recipe makes a lot Use it as a dry rub on grilled chicken, fish, steak, or just about anything else
This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken You may want to give some away to friends because this recipe makes a lot Use it as a dry rub on grilled chicken, fish, steak, or just about anything else
- Carbohydrate 65.1527001453196 g
- Cholesterol 0 mg
- Fat 3.7821400108706 g
- Fiber 14.1287692185591 g
- Protein 8.23591386982544 g
- Saturated Fat 0.861583694784049 g
- Serving Size 1 1 cup (86g)
- Sodium 24.1420000693887 mg
- Sugar 51.0239309267604 g
- Trans Fat 0.824927848524847 g
- Calories 278 calories
Step-by-step
- Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
- To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.
Allowing the seasoned protein to sit refrigerated for at least one hour before cooking is the critical variable that prevents the exterior from tasting like raw, acrid dust while the interior remains completely unseasoned. Salt draws moisture to the surface, dissolving the fine particles of cayenne, chipotle, and cinnamon into a cohesive paste that adheres directly to proteins during the searing process. When deploying a blend containing massive quantities of allspice, garlic powder, and coarse salt, balancing the intense heat and salinity on the plate requires careful consideration of what sits alongside the main protein. Starchy, cooling accompaniments act as essential counterweights, absorbing the aggressive capsaicin kick while cleansing the palate between bites of heavily spiced chicken or steak. Coconut-infused rice and peas provide a rich, subtly sweet fat barrier that tempers the burn of four cups of cayenne pepper, whereas sharply acidic vinegar-based slaws cut through the density of the charred crust without adding competing spices. Storing the remaining dry mixture in completely airtight glass jars kept in a cool, dark pantry preserves volatile aromatic compounds in the ground cloves and thyme for up to six months.
