Jerk Rub

I forgot about this rub I made last week and it is without a doubt one of my favorite things to eat: jerk anything. Jerk chicken. Jerk shrimp. Jerk beef. Jerk fish. And this rub could not be easier to make. I’ve tried numerous bottled jerk rubs and never been happy with the balance of heat and flavor so I said “screw it, I’ll make my own.” And in truth, this rub is easy and you most likely have everything in your spice cabinet/drawer already. Everything in this rub is equal parts, with the exception of the heat element. Whether you want to use teaspoons, tablespoons or 1/4 cups, this will hold for months at a time and make grilling that much better. Here’s the deal, remember, equal parts of everything, but double the heat:
Sea Salt
Black Pepper
Cinnamon
Cumin
All Spice
Nutmeg
Brown Sugar
Onion Powder
Garlic Powder
Paprika
White Sugar
Oregano
Cayenne Pepper That’s it. This goes great with shrimp and chicken. Marinate in Olive Oil and then rub the meat and let it sit for 12 hours, add some grilled Plantains and some rice. Delicious. Enjoy.