Does any one have????

Question

A good recipe for a Jamaican spice rub? I do believe it is called a jerk rub?

Answer 1

Ingredients

1 1/2 teaspoons ground allspice

1 1/2 teaspoons dried thyme

1 teaspoon curry powder

1 1/2 teaspoons paprika

1 teaspoon sugar

1/2 teaspoon salt

3/4 teaspoon black pepper

1 1/2 teaspoons cayenne pepper

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Directions

1Mix together all spices thoroughly and store in an airtight container.

2To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.

3This recipe should do about 3 pounds of meat.

Answer 2

Recipezaar.com has one.

Answer 3

Jerk is a style of cooking native to Jamaica in which meats (traditionally pork and goat, but now including chicken, fish, beef, sausage and even tofu) are dry-rubbed with a fiery spice mixture called Jamaican jerk spice. Jerk seasoning principally relies upon two items: allspice (Jamaican pimento) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, which are mixed together to form a marinade which is rubbed onto pork, chicken, or fish.

Answer 4

Here is a recipe I found on food tv.com http://www.foodnetwork.com/recipes/food-...

Good luck and Happy Eating

Answer 5

Jamaican Spice Rub (makes about 1 cup)

1/4 cup packed brown sugar

3 TBSP kosher salt

3 TBSP ground coriander

2 TBSP ground ginger

2 TBSP garlic powder

1 TBSP ground allspice

1 TBSP ground black pepper

2 tsp cayenne pepper

2 tsp ground nutmeg

1 1/2 tsp ground cinnamon

Combine all ingredients in a small bowl.

Grilled Chicken:

Brine and season the chicken b*****s -- For each pound of chicken, dissolve 1/4 cup kosher salt (or 2 tsp table salt) and 2 TBSP sugar in 1 quart cold tap water. Submerge chicken and refrigerate 45 minutes. Remove chicken from brine, rinse under running water, and dry thoroughly. Rub all sides of each breast evenly with 1 TBSP spice rub. Refrigerate chicken, covered with plastic wrap, for at least 1 hour, or up to 8 hours. Remove and grill until meat is no longer pink, or internal temperature is 160 degrees.

AMAZING!