Jamaican Jerk Rub

By dette

Best for: lamon, mahi mahi, pork tenderloin, steak, bone-in-chicken

Ingredients

• 1/4 c. brown sugar
• 2 tsp garlic powder
• 2 tsp ground ginger
• 1 tsp kosher salt
• 1 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp cayenne
• 1/4 tsp black pepper

Preparation

Step 1

Mix together and store in airtight container at room temperature for up to 3 months. Pat about 2 tbsp into each pound of meat, fish or vegetables. For major flavor, refrigerate for a few hours before cooking.