Wet Jerk Rub Recipes

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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

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 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

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

JERK MARINADE SEASONING RUB

This is a blend of more than 12 herbs and spices combined in a delicious array of spicy superb-ness! Cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and so much more is so good that you will never buy a store-bought version of jerk seasoning again!

Provided by awakenedone

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 2

Number Of Ingredients 14



Jerk Marinade Seasoning Rub image

Steps:

  • Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 53.3 g, Fat 4.5 g, Fiber 13.5 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 3991.2 mg, Sugar 19.2 g

3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
2 tablespoons turbinado sugar
2 tablespoons garlic powder
1 ½ tablespoons sea salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried rosemary

CASA MARINA JERK WET RUB

Provided by Food Network

Categories     main-dish

Time 15m

Yield 5 cups of rub

Number Of Ingredients 12



Casa Marina Jerk Wet Rub image

Steps:

  • In a blender, puree all ingredients except for the scallions. Once the mixture is smooth, add it to a large mixing bowl then fold in the scallions. This wet rub is best used with fish or chicken. Add rub with hands then roast or bake fish or meat.

1/2 cup ground allspice
1/4 cup ground cinnamon
1/4 cup ground nutmeg
1/2 pound ginger, peeled
1 large yellow onion
1/2 cup minced garlic
1/2 cup key lime juice
1 cup olive oil
1/2 cup chopped fresh thyme
3 ounces chipotle puree
3/4 cup kosher salt
6 cups chopped scallions

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.

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).

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