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.
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.
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