Jamaican Dry Rub
Traditional Jamaican marinades are usually an overnight process, but this rub is super easy to make and is meant to be used just minutes before smoking or BBQing. This rub is super flavourful and has some nice heat to it.
If you don't like spice, or are cooking for a crowd with mixed palates, you can swap the scotch bonnet chile powder for a milder alternative. Anything from chipotle to cayenne pepper will do although the scotch bonnet is really the core of a good Jamaican rub.
Whichever spice you use, just make sure that you don't get chile and chili powder mixed up or the taste of cumin could overpower the rest of the flavours in the rub.
We enjoy this rub on meats like our pork belly burnt ends, pulled pork or chicken, whole chickens or chicken wings, but feel free to experiment with this recipe and let us know what you used it on by commenting below!
Jamaican Dry Pork Rub
Makes 2 cups of rub
2/3 cup of brown sugar
1/2 cup coarse salt
1/4 cup dried chives
2 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground allspice
2 teaspoons cinnamon
2 teaspoons of hot chile powder (Scotch bonnet preferred for authentic flavour but any chile powder will do)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Mix all ingredients together in a bowl, stirring well to combine. Use on your favourite pork or chicken before BBQing or smoking by rubbing an even coating onto all sides of the meat, 20-30 minutes before cooking. Store leftover ingredients in a mason jar or other sealed container. We recommend using the rub within 2-3 weeks for maximum flavour, but because all ingredients are dried, there really isn't an expiry date on this!