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Category: Barbecue
Dry Jerk Rub
1 tbsp Onion flakes

1 tbsp Onion powder

2 tsp Thyme, ground

2 tsp Salt

1 tsp Pimento, ground (allspice)

1/4 tsp Nutmeg, ground

1/4 tsp Cinnamon, ground

2 tsp Sugar

1 tsp Black Pepper, coarsely ground

1 tsp Cayenne pepper

2 tsp Chives, dried or green onion

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.

Source: "Jerk: Barbecue From Jamaica" by Helen Willinsky, 1990. The Crossing Press, Freedom, CA 95019.

Recipes sent to me from Bill,

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