Jamaican Jerk Dry Rub

Name: Jamaican Jerk Dry Rub
Yield: About 1 cup dry rub
Ingredients: allspice (the defining component); scotch bonnet chile; thyme; scallion; garlic; ginger; brown sugar; and often soy sauce; blended into a wet marinade paste; As for wet jerk marinade, but with the fresh/wet components (scallion, garlic, ginger) dried and powdered, combined with ground allspice, thyme and dried scotch bonnet or cayenne, forming a dry rub rather than a wet paste

The Quirky Foodster Team

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About 1 cup dry rub

Servings

Ingredients

allspice (the defining component)
scotch bonnet chile
thyme
scallion
garlic
ginger
brown sugar
and often soy sauce
blended into a wet marinade paste
As for wet jerk marinade, but with the fresh/wet components (scallion, garlic, ginger) dried and powdered, combined with ground allspice, thyme and dried scotch bonnet or cayenne, forming a dry rub rather than a wet paste

Method

Combine all dried, ground components directly.
Not typically toasted; components are used in their dried, ground forms.

Origin: Jamaica — the dry-spice counterpart to the wet marinade version.

Use: Rubbed directly onto meat before grilling or smoking, without the extended marination time of the wet version.

Classic Dishes: A quicker-preparation alternative to wet jerk marinade, used similarly for jerk chicken and pork.

Storage: Keeps 6 months to a year sealed and dark, notably longer-lived than the wet marinade version given its dried form.

Variations: The dry rub offers convenience and shelf stability at some cost to the deeper flavour penetration the wet marinade version provides through extended marination.

Substitutions: A simplified allspice, scotch bonnet, thyme, and ginger marinade. Jerk wet marinade as a substitute where extended marination time is available.