Jamaican Wet Jerk Rub Recipes

JAMAICAN JERK RUB

Make and share this Jamaican Jerk Rub recipe from Food.com.

Provided by PalatablePastime

Categories Caribbean

Time 5m

Yield 3 tablespoons

Number Of Ingredients 11

Jamaican Jerk Rub image

Steps:

Mix together all spices thoroughly and store in an airtight container.
To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
This recipe should do about 3 pounds of meat.

Nutrition Facts : Calories 21.4, Fat 0.6, SaturatedFat 0.2, Sodium 390.5, Carbohydrate 4.8, Fiber 1.7, Sugar 1.7, Protein 0.6

Ingredients

1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 1/2 teaspoons paprika
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

JAMAICAN JERK DRY RUB

This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.

Provided by LOVINLIFE

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 832

Number Of Ingredients 10

Jamaican Jerk Dry Rub image

Steps:

Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 1.2 g

Ingredients

1 ½ cups allspice
8 cups salt
5 ½ cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
½ cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

JAMAICAN JERK DRY RUB

Make and share this Jamaican Jerk Dry Rub recipe from Food.com.

Provided by Diana Adcock

Categories Chicken

Time 5m

Yield 1 recipe

Number Of Ingredients 12

Jamaican Jerk Dry Rub image

Steps:

Place all ingredients in a jar and shake it up-then toss with chicken or pork.
***This is hot***.

Ingredients

2 teaspoons allspice
2 teaspoons minced fresh thyme
3 teaspoons packed brown sugar
1 teaspoon cinnamon
1 teaspoon paprika
2 teaspoons grated nutmeg
2 teaspoons ground ginger
2 teaspoons cayenne pepper
1 teaspoon ground thyme
1 1/2 teaspoons ground habanero chile pepper
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

JAMAICAN WET JERK RUB

Authentic and easy. Rub it on pork, chicken, or beef and serve with rice and warm flour tortillas for a great meal.

Provided by 2Bleu

Categories Caribbean

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 20

Jamaican Wet Jerk Rub image

Steps:

Combine all the ingredients in a blender (or use an emmulsion blender). Blend into a thick, chunky paste. Refrigerate for at least 2 hrs for flavors to blend. (You can also opt to just mix well for a chunkier rub).
The mixture will keep in a tightly sealed container in the refrigerator for several months.

Nutrition Facts : Calories 76.8, Fat 1.9, SaturatedFat 0.3, Sodium 154.8, Carbohydrate 15.5, Fiber 0.8, Sugar 13.7, Protein 0.5

Ingredients

8 green onions, finely chopped (about 1 cup)
1 habanero pepper, steamed and finely chopped
2 tablespoons peanut oil
3 garlic cloves, chopped
1 cup brown sugar
2 tablespoons smoked paprika
2 teaspoons fresh thyme
2 teaspoons fresh basil
2 teaspoons ground ginger
2 teaspoons coriander
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon black pepper
1 teaspoon salt
1/2 teaspoon lime juice

JAMAICAN JERK WET RUB

Categories Sauce Pepper Marinate

Yield etc unit

Number Of Ingredients 15

JAMAICAN JERK WET RUB image

Steps:

Chop everything that needs chopping. Combine everything in a blender or mortar and pestle and make a paste. Use as a marinade on chicken, pork, beef, venison, elk, fish, seafood. I've tried this with all of the above as well as mixed into hamburgers. It's great. Just don't know where I got it.

Ingredients

8 Green onions finley chopped (can be charred if desired).
4-6 Habanero/Scotch Bonnets - 8-10 is better. (Red Savina Habaneros are my favorite for their floral scent and heat).
2T peanut oil - experiment with other oils if desired.
3 garlic cloves
1C brown sugar - I rarely use more than 1/2.
2T smoked paprika
2t fresh thyme
2t fresh basil
2t ground ginger - I use fresh.
2t ground coriander
1t chili powder
1/2 t each allspice, cinnamon, ground cloves, cumin, nutmeg, ground black pepper
1t salt
1/2 t lime juice
2T Worchestershire sauce/A-1 sauce or tamarind paste. (this is mainly for the tamarind tang).

JAMAICAN JERK RUB

Make and share this Jamaican Jerk Rub recipe from Food.com.

Provided by Debi9400

Categories Very Low Carbs

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Jamaican Jerk Rub image

Steps:

Mix all ingrediants to a paste.
Slash meat of choice and rub paste all over.

Nutrition Facts : Calories 70, Fat 7, SaturatedFat 0.9, Sodium 1730.9, Carbohydrate 2.3, Fiber 0.9, Sugar 0.5, Protein 0.4

Ingredients

1/4 cup habanero sauce, plus
2 tablespoons habanero sauce
3 scallions, minced
2 tablespoons vegetable oil
2 teaspoons ground allspice
2 teaspoons kosher salt
1 teaspoon ground cinnamon

JAMAICAN JERK RUB

Make and share this Jamaican Jerk Rub recipe from Food.com.

Provided by Karen From Colorado

Categories Caribbean

Time 5m

Yield 8 teaspoons

Number Of Ingredients 9

Jamaican Jerk Rub image

Steps:

Mix all ingredients in a small bowl.
Rub evenly over desired meat.

Nutrition Facts : Calories 8.5, Fat 0.1, Sodium 146.2, Carbohydrate 2, Fiber 0.3, Sugar 1.2, Protein 0.1

Ingredients

2 teaspoons sugar
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme, crushed
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/2-1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

JAMAICAN JERK RUB

This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired.

Provided by Kittencalrecipezazz

Categories Caribbean

Time 1m

Yield 1/2 cup

Number Of Ingredients 16

Jamaican Jerk Rub image

Steps:

In a blender, blend all ingredients until a fine powder.
To use, just rub/coat about half of the recipe (or the amount desired) on your meat to coat well.
Place covered in a plastic ziploc bag in the fridge for 24 hours.
Store the remaining rub in a glass jar cover in the fridge.

Nutrition Facts : Calories 970.8, Fat 13.8, SaturatedFat 4.2, Sodium 21050.6, Carbohydrate 224.3, Fiber 47, Sugar 93, Protein 24.8

Ingredients

2/3 cup dried chives
3 tablespoons cayenne pepper
3 tablespoons onion powder
3 tablespoons onion flakes
2 tablespoons garlic powder
2 tablespoons dried thyme
2 tablespoons light brown sugar
2 tablespoons ginger
1 1/2 tablespoons salt
4 teaspoons coarse black pepper
4 teaspoons whole allspice
4 teaspoons cinnamon
4 teaspoons coriander
1 teaspoon nutmeg
1 teaspoon whole cloves
red pepper flakes (optional)

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