Jerk Rub

Preparation info

  • Difficulty

    Easy

  • Makes about

    1ΒΌ cups

Appears in

The Bacon Bible

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.

Ingredients

  • 5 tablespoons (60 g) sugar
  • 3 tablespoons onion powder
  • 3 tablespoons dried thyme
  • 2 tablespoons ground allspice
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons red chile flakes
  • 1 tablespoon kosher salt
  • 2 teaspoons grated nutmeg
  • 2 teaspoons ground cloves

Method

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.