Jerk rub

Jerkrub

Allspice, thyme and heat, for pork and thighs

You need
  • 1 msk ground allspice
  • 2 tsk dried thyme
  • 2 tsk coarse salt
  • 2 tsk dark brown sugar
  • 1 tsk ground black pepper
  • 1 tsk ground cinnamon
  • ½ tsk grated nutmeg
  • 1–2 tsk cayenne, to taste

Allspice carries it. Everything else is support. If you are short of one thing here, be short of the cinnamon rather than the allspice. Without allspice this is just a hot rub.

Best on pork shoulder and chicken thighs, both of which have the fat to take four hours of indirect heat. Two hours ahead is enough; overnight is better.

Traditionally this is a wet paste with scotch bonnet and spring onion in it, and that version is under Wet rubs as Jerk paste. Dry keeps for months in a jar and does not need a fridge, which is why it is the version written down here.