Jamaican Jerk Spice Rub
Posted on May 15th, 2008 by Jeff
First off thank you Chicago for lifting the foie gras ban (click here to read the article).
Dry rubs are one of my favorite summer ways to do meat and vegetables. It is amazing the flavor you can get from the rub and still manage to be lazy.
This rub works awesome with pork or chicken. I also will mix a little bit with some butter and grilling some corn with the rub butter combo.
For the dry rub you will need:
- 2 tb coriander
- 2 tb ground ginger
- 2 tb brown sugar
- 1 tb onion powder
- 1 tb garlic powder
- 1 tb kosher salt
- 1 tb cayenne pepper
- 2 teaspoon black pepper
- 2 teaspoon ground thyme
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
Combine everything together and well that is it.
I know this will come as a shock but I rubbed some pork chops with the rub and threw them on the grill (me love fire).
This is so much like my rub! I just don’t call it “jerk.” I love mixing the spices with butter for corn too. Yuuummm.
I always love a jerk!
A Jamaican Jerk Spice Rub has been at the back of mind for a while now. This spice combo sounds really good. Bookmarked
it seems that i’m unable to resist anything involving cinnamon, because even though i’m not a huge pork fan, that slab o’ pig looks mighty enticing to me. well…maybe i’ll just put it on some chicken.
Thanks for the comment, Jeff.
I am going to be teaching a series of classes that each focus on a particular cookbook. My first one is on The Bacon Cookbook, and I thought that a bacon vodka cocktail might make for an interesting start!
Kelly
Sounding My Barbaric Gulp!
http://kags99.blogspot.com
Looks like a great rub to me, especially on that pork!