Dry Jerk Rubbbq list, rubs and spices 1 tablespoon onion flakes 1 tablespoon onion powder 2 teaspoons thyme; ground 2 teaspoons salt 1 teaspoon pimento; ground (allspice) 1/4 teaspoon nutmeg; ground 1/4 teaspoon cinnamon; ground 2 teaspoons sugar 1 teaspoon black pepper coarsely -ground 1 teaspoon cayenne pepper 2 teaspoons chives; dried or green ; onion Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. Source: "Jerk: Barbecue From Jamaica" by Helen Willinsky, 1990. The Crossing Press, Freedom, CA 95019. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. |
