Dry jerk rub
5 tablespoon
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Onion flakes |
| 1 | tablespoon | Onion powder |
| 2 | teaspoons | Thyme, ground |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pimento, ground (allspice) |
| ¼ | teaspoon | Nutmeg, ground |
| ¼ | teaspoon | Cinnamon, ground |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Black pepper, coarsely ground |
| 1 | teaspoon | Cayenne pepper |
| 2 | teaspoons | Chives, dried or green onion |
Directions
Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.
Source: "Jerk: Barbecue From Jamaica" by Helen Willinsky, 1990. The Crossing Press, Freedom, CA 95019.
Submitted By JIM MOREY On 12-06-94