Jerk Seasoning (Dry Rub)

Here’s a quick recipe for a jerk seasoning dry rub.

Two crucial ingredients for the jerk flavor are allspice and scotch bonnet pepper. However, since I did not have a dried version of scotch bonnet pepper, I used Cayenne pepper instead to add heat. Please note, that Cayenne pepper does not add the flavor of scotch bonnet peppers. Check out my wet marinade version of jerk seasoning which includes scotch bonnet peppers.

Prep Time: 5 mins

1 to 2 Tbsp Cayenne Pepper
1 Tbsp Pepper Flakes
1 Tbsp Allspice, ground
1 Tbsp Black Pepper
1 Tbsp Smoked Paprika
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Ginger Powder
1 Tbsp Brown Sugar (optional)
1/2 Tbsp Cinnamon
1/2 Tbsp Dried Thyme
Salt to taste*

*Lime juice is optional if using a wet marinade containing lime juice.

Combine all ingredients in a bowl. Mix well. Store in an airtight container or ziploc page.

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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