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Jamaican Jerk Spice Rub Recipe

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This recipe for Jamaican Jerk Spice Rub is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup onion powder or 6 tablespoons dried green onion
1/4 cup sugar (brown or white)
1/8 cup or more of habanero or scotch bonnet pepper powder (see note)
1/8 cup ground pepper
1/8 cup kosher salt
1 1/2 tablespoons (use 1 tablespoon if using a store-bought powder)
1 1/2 tablespoons garlic powder
1 1/2 tablespoons dried thyme
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground nutmeg
Directions:
Directions:
To use, a rule of thumb is about 1 tablespoon per pound of meat. Best if marinated overnight with Soy sauce.
Personal Notes:
Personal Notes:
1/2 to 1 teaspoon of habanero powder is the equivalent of one habanero. Jerk seasoning uses, generally, anywhere from 1 to 8 habaneros. I use 2 teaspoons of habanero, and I’m no wimp, so I went with a lower amount. Increase if you’d like it hotter, remembering it is easier to add than to take away. If your seasoning is too hot, just add more of the other ingredients. If you taste it, do so carefully.

 

 

 

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