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Dry Jerk Rub

none

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. - - - - - - - - - - - - - - - - - -

Yield: 5 servings

Preparation Time: 0:00


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