Jamaican Jerk Rub Recipes

JAMAICAN WET JERK RUB

Steps:

• Combine all the ingredients in a blender (or use an emmulsion blender). Blend into a thick, chunky paste. Refrigerate for at least 2 hrs for flavors to blend. (You can also opt to just mix well for a chunkier rub).
• The mixture will keep in a tightly sealed container in the refrigerator for several months.

JAMAICAN JERK DRY RUB

Steps:

• Place all ingredients in a jar and shake it up-then toss with chicken or pork.
• ***This is hot***.

JAMAICAN JERK RUB

Steps:

• Mix together all spices thoroughly and store in an airtight container.
• To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
• This recipe should do about 3 pounds of meat.

JAMAICAN JERK DRY RUB

Steps:

• 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.

JAMAICAN JERK RUB

Steps:

• Mix all ingredients in a small bowl.
• Rub evenly over desired meat.

JAMAICAN JERK WET RUB

Steps:

• Chop everything that needs chopping. Combine everything in a blender or mortar and pestle and make a paste. Use as a marinade on chicken, pork, beef, venison, elk, fish, seafood. I've tried this with all of the above as well as mixed into hamburgers. It's great. Just don't know where I got it.

JAMAICAN JERK RUB

Steps:

• Mix all ingrediants to a paste.
• Slash meat of choice and rub paste all over.

JAMAICAN JERK RUB

Steps:

• In a blender, blend all ingredients until a fine powder.
• To use, just rub/coat about half of the recipe (or the amount desired) on your meat to coat well.
• Place covered in a plastic ziploc bag in the fridge for 24 hours.
• Store the remaining rub in a glass jar cover in the fridge.