Dry Jerk Rub

Preparation time
5 minutes

Onion powder (1 tbp)
Black pepper (2 tsp)
Salt (2 tsp)
Sugar (2 tsp unrefined light brown)
Thyme (2 tsp dry)
Chives (2 tsp dry)
Allspice (1 tsp)
Cayenne pepper (1 tsp)
Nutmeg (¼ tsp)
Cinnamon (¼ tsp)

Grind all ingredients together.
Store in airtight container.


As you would expect from the Caribbean where every island has it's variations there are a multitude of versions of this rub. This one appears to be fairly typical although it contains cloves which most do not. The most common variations are in the amount of cayenne, thyme and sugar used. I suspect that the high sugar recipes are North Americanised versions.
It is actually more common to see a 'wet' rub being used but those versions don't last so well in western kitchens.
One can find this spice blend available from some suppliers nowadays.