Preparation info
  • Makes about

    1¼ cups

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This blend of sweet and savory spices gets a kick in my version from red chile flakes, but feel free to use dried ground Scotch bonnet or habanero chile instead for a more traditional jerk flavor. I love using this rub on chicken, fish, and, of course, bacon.


  • 5 tablespoons (60 g) sugar
  • 3 tablespoons onion powder


In a small bowl, stir together all the ingredients until combined. Transfer to a container with a tight-fitting lid and store in a cool, dark place for up to 6 months.