I need a caribbean Jerk Rub Recipe

Here is a marinade that I love. You could leave out the liquids and it would make a tasty rub.

• [FONT=&quot]1 tablespoon Ground allspice [/FONT]
• [FONT=&quot]1 tablespoon Dried thyme [/FONT]
• [FONT=&quot]1 1/2 teaspoons Cayenne pepper [/FONT]
• [FONT=&quot]1 1/2 teaspoons Freshly ground black pepper [/FONT]
• [FONT=&quot]1 1/2 teaspoons Ground sage [/FONT]
• [FONT=&quot]3/4 teaspoon Ground nutmeg [/FONT]
• [FONT=&quot]3/4 teaspoon Ground cinnamon [/FONT]
• [FONT=&quot]2 tablespoons Garlic powder or fresh [/FONT]
• [FONT=&quot]1 tablespoon Sugar [/FONT]
• [FONT=&quot]1/4 cup Olive oil [/FONT]
• [FONT=&quot]1/4 cup Soy sauce [/FONT]
• [FONT=&quot]1/2 cup White Vinegar [/FONT]
• [FONT=&quot]1/2 cup Orange juice [/FONT]
• [FONT=&quot]1/4 cup Lime juice [/FONT]
• [FONT=&quot]1 Scotch bonnet pepper (habanero) [/FONT]
• [FONT=&quot]3 Green onions -- finely chopped [/FONT]
• [FONT=&quot]1 cup Red Onion -- finely chopped [/FONT]

I've used the above recipe many times with great results. It yields enough for 5# of chicken. Marinade overnight for best results. After removing the meat from the marinade I boil it for a couple of minutes and use it as mopping sauce the last half of the cook.

Here's a pretty nice recipe I posted here a while back. Hope this helps.

http://www.bbq-brethren.com/forum/showthread.php?t=36577

Cheers

There are probably Thousands of them out their.... I have been making it "on the fly" for several years & its all been good & usually tastes pretty much "similar" to the prior recipe tried.... hard for me to pick out lil differences in them all.... Here's what I came up with, which I have been using most recently the most & is loosely based on one of Emeril Lagasie's recipe's that I really liked.... & included the stuff that I liked & excluded the stuff I did not... We love it on Chicken & Pork..... I mix it with ground Pork & stuffed into casings for Jerk Pork Brats....Great flavor & not too hot! (For most).... I can post it if you would like....

Fishawn's Jerk Paste/Marinade

3/4 Lg White Onion
5 Jalapenos w/ Seeds
8 Cloves Garlic
1 1/2 C Canned Pineapple crushed
8 Green Onions
1 1/2 t Dried Thyme
1 t Allspice
1/2 t Cinnamon
4 t CBP
2 T Oil (Your choice, vegetable is my preferance....neutral)
1/4 t Nutmeg
2 T Soy Sauce
2 T White Vinegar
2 T Lime Juice

Food Process It.......

Forgot These

Here's that Jerk marinade/paste on some thinly sliced Pork, grillled on a Weber...... Added some crushed Pineapple, I like the sweat.............