People immediately think "Hit & Spicy" when they think Jamaican jerk rub. That's not always the case, most chefs pride themselves on a flavourful jerk spice mix with very little heat. Too many hot peppers mask all of the other flavours… So we give you this jerk rub with no peppers; try it out and add the heat later if you need it.
2 Tbsp (30 mL) brown sugar
2½ tsp (12 mL) salt
2 tsp (10 mL) allspice
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) freshly ground black pepper
1 tsp (5 mL) onion powder
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) garlic powder
¼ tsp (1 mL) ground cumin
¼ tsp (1 mL) dried thyme
Mix all ingredients and store in a cool, dark place. Use within three months. Great on: Chicken, pork or fish. Just remember to grill over indirect heat, low and slow with a little smoke.
