Mahs Jerk Rub Recipes

JAMAICAN JERK RUB

Steps:

• Mix together all spices thoroughly and store in an airtight container.
• To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
• This recipe should do about 3 pounds of meat.

JERK MARINADE SEASONING RUB

Steps:

• Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

JAMAICAN JERK DRY RUB

Steps:

• Place all ingredients in a jar and shake it up-then toss with chicken or pork.
• ***This is hot***.

JAMAICAN JERK DRY RUB

Steps:

• Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
• To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

CASA MARINA JERK WET RUB

Steps:

• In a blender, puree all ingredients except for the scallions. Once the mixture is smooth, add it to a large mixing bowl then fold in the scallions. This wet rub is best used with fish or chicken. Add rub with hands then roast or bake fish or meat.

MAH'S JERK RUB

Steps:

• Whisk red pepper flakes, allspice, curry powder, black pepper, thyme, cayenne pepper, and ginger together in a bowl.

MAH'S JERK RUB

Steps:

• Whisk red pepper flakes, allspice, curry powder, black pepper, thyme, cayenne pepper, and ginger together in a bowl.

CARIBBEAN JERK SEASONING & RUB

Steps:

• In jar with tight fitting lid, shake together all spices and seasonings. Store tightly covered at room temperature.

JAMAICAN JERK RUB

Steps:

• Mix all ingredients in a small bowl.
• Rub evenly over desired meat.

JAMAICAN WET JERK RUB

Steps:

• Combine all the ingredients in a blender (or use an emmulsion blender). Blend into a thick, chunky paste. Refrigerate for at least 2 hrs for flavors to blend. (You can also opt to just mix well for a chunkier rub).
• The mixture will keep in a tightly sealed container in the refrigerator for several months.

DRY JERK RUB

Steps:

• Place all ingredients together and mix well.
• Coat Meat with mixture and rub well into meat.
• Let sit for a couple of hours. The longer it sits the more flavours go through the meat.
• Cook meat as desired.

JAMAICAN JERK RUB

Steps:

• In a blender, blend all ingredients until a fine powder.
• To use, just rub/coat about half of the recipe (or the amount desired) on your meat to coat well.
• Place covered in a plastic ziploc bag in the fridge for 24 hours.
• Store the remaining rub in a glass jar cover in the fridge.