Jerk Rub

We use this jerk rub on chicken wings, ribs, and pork shoulders.  It’s blazingly hot on wings, and needs a sweet sauce to temper the heat.  The longer cooks on pork seems to mellow the heat out.  Use more rub on pork.

Jerk dry rub (makes 6.5 oz):

  • 1 heaping tablespoon whole allspice (ground)
  • 1 heaping tablespoon black peppercorns (ground)
  • 1/2 cup kosher salt (powdered)
  • 1/4 cup turbinado sugar (powdered)
  • 1 heaping tablespoon pure habanero powder
  • 3 tablespoons onion powder
  • 1 heaping tablespoon garlic powder
  • 1 heaping tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon whole nutmeg (1/6 nut), freshly ground

Finely grind the allspice and black peppercorns in a coffee mill.  Quickly pulse the salt and sugar to make it a fine powder.  Sift all ingredients through a metal strainer a few times to combine.  Re-grind or discard any solids that don’t pass through the strainer.

We use 1 oz per 3 lbs of chicken wings, ribs, or pork.

Adapted from Paul Kirk’s Championship Barbeque

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