A GREAT Jamaican dry rub

My parents vacation in Jamaica frequently, and there they found and fostered their love of Jamaican cooking. 


Especially jerk chicken. 


Or shrimp seasoned with a good sauce or rub. 


Really, they love just about all Jamaican food. 


So for Christmas I went to our local grilling store. 


Yes, we're lucky enough to have a store dedicated to selling grills, grill parts and accessories, and a wide selection of sauces and rubs. And it's locally owned. 


Boom.


Ok, I digress. 


The owner gave me a great dry rub recipe, which I made for my parents for Christmas. (Three cheers for homemade gifts, baby!) In turn, friends, I'd like to share it with you - -



Jamaican Dry Rub

1 1/2 t. ground allspice
1 t. of dried thyme
1 t. curry powder
1 t. paprika
1 t. sugar
1/2 t. salt
1/2 t. coarsely ground black pepper
1/2 t. cayenne pepper
1/4 t. nutmeg
1/4 t. cinnamon
1/8 t. ground cloves

Store tightly covered. Rub onto surface of chicken, pork, or shrimp and let stand for 15 minutes at room temperature, or refrigerate chicken or pork up to 2 hours, and shrimp for 30 minutes before grilling.

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