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