Jamaican Jerk Rub Recipe

By mamacasma

With its brown sugar sweetness contrasting with the heat of cayenne pepper, this lively rub works wonders on salmon, mahi mahi, pork tenderloin, steak and bone-in chicken.

Ingredients

• 1/4 cup brown sugar
• 2 tsp garlic powder
• 2 tsp ground ginger
• 1 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp cayenne
• Kosher salt and pepper

Preparation

Step 1

1. In a small bowl, combine the sugar, garlic powder, ginger, allspice, nutmeg, cayenne, 1 tsp salt and ¼ tsp pepper.

2. Pat about 2 tablespoons into each pound of fish or meat. For extra flavor, refrigerate for a few hours before cooking. Yields 1/2 cup.

Tip: The rub can be stored in an airtight container at room temperature for up to 3 months.