Jamaicanjerkrub Recipes

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JAMAICAN JERK DRY RUB

This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.

Provided by LOVINLIFE

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 832

Number Of Ingredients 10



Jamaican Jerk Dry Rub image

Steps:

  • Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
  • To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 1.2 g

1 ½ cups allspice
8 cups salt
5 ½ cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
½ cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

JAMAICAN JERK RUB

Make and share this Jamaican Jerk Rub recipe from Food.com.

Provided by PalatablePastime

Categories     Caribbean

Time 5m

Yield 3 tablespoons

Number Of Ingredients 11



Jamaican Jerk Rub image

Steps:

  • Mix together all spices thoroughly and store in an airtight container.
  • To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
  • This recipe should do about 3 pounds of meat.

Nutrition Facts : Calories 21.4, Fat 0.6, SaturatedFat 0.2, Sodium 390.5, Carbohydrate 4.8, Fiber 1.7, Sugar 1.7, Protein 0.6

1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 1/2 teaspoons paprika
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

JAMAICAN WET JERK RUB

Authentic and easy. Rub it on pork, chicken, or beef and serve with rice and warm flour tortillas for a great meal.

Provided by 2Bleu

Categories     Caribbean

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 20



Jamaican Wet Jerk Rub image

Steps:

  • Combine all the ingredients in a blender (or use an emmulsion blender). Blend into a thick, chunky paste. Refrigerate for at least 2 hrs for flavors to blend. (You can also opt to just mix well for a chunkier rub).
  • The mixture will keep in a tightly sealed container in the refrigerator for several months.

Nutrition Facts : Calories 76.8, Fat 1.9, SaturatedFat 0.3, Sodium 154.8, Carbohydrate 15.5, Fiber 0.8, Sugar 13.7, Protein 0.5

8 green onions, finely chopped (about 1 cup)
1 habanero pepper, steamed and finely chopped
2 tablespoons peanut oil
3 garlic cloves, chopped
1 cup brown sugar
2 tablespoons smoked paprika
2 teaspoons fresh thyme
2 teaspoons fresh basil
2 teaspoons ground ginger
2 teaspoons coriander
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon black pepper
1 teaspoon salt
1/2 teaspoon lime juice

JAMAICAN JERK RUB

This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired.

Provided by Kittencalrecipezazz

Categories     Caribbean

Time 1m

Yield 1/2 cup

Number Of Ingredients 16



Jamaican Jerk Rub image

Steps:

  • In a blender, blend all ingredients until a fine powder.
  • To use, just rub/coat about half of the recipe (or the amount desired) on your meat to coat well.
  • Place covered in a plastic ziploc bag in the fridge for 24 hours.
  • Store the remaining rub in a glass jar cover in the fridge.

Nutrition Facts : Calories 970.8, Fat 13.8, SaturatedFat 4.2, Sodium 21050.6, Carbohydrate 224.3, Fiber 47, Sugar 93, Protein 24.8

2/3 cup dried chives
3 tablespoons cayenne pepper
3 tablespoons onion powder
3 tablespoons onion flakes
2 tablespoons garlic powder
2 tablespoons dried thyme
2 tablespoons light brown sugar
2 tablespoons ginger
1 1/2 tablespoons salt
4 teaspoons coarse black pepper
4 teaspoons whole allspice
4 teaspoons cinnamon
4 teaspoons coriander
1 teaspoon nutmeg
1 teaspoon whole cloves
red pepper flakes (optional)

JAMAICAN JERK DRY RUB

Make and share this Jamaican Jerk Dry Rub recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 5m

Yield 1 recipe

Number Of Ingredients 12



Jamaican Jerk Dry Rub image

Steps:

  • Place all ingredients in a jar and shake it up-then toss with chicken or pork.
  • ***This is hot***.

2 teaspoons allspice
2 teaspoons minced fresh thyme
3 teaspoons packed brown sugar
1 teaspoon cinnamon
1 teaspoon paprika
2 teaspoons grated nutmeg
2 teaspoons ground ginger
2 teaspoons cayenne pepper
1 teaspoon ground thyme
1 1/2 teaspoons ground habanero chile pepper
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

JERK MARINADE SEASONING RUB

This is a blend of more than 12 herbs and spices combined in a delicious array of spicy superb-ness! Cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and so much more is so good that you will never buy a store-bought version of jerk seasoning again!

Provided by awakenedone

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 2

Number Of Ingredients 14



Jerk Marinade Seasoning Rub image

Steps:

  • Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 53.3 g, Fat 4.5 g, Fiber 13.5 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 3991.2 mg, Sugar 19.2 g

3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
2 tablespoons turbinado sugar
2 tablespoons garlic powder
1 ½ tablespoons sea salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried rosemary

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