With summer practically upon us, the taste buds turn to grilling.  And jerk chicken and jerk pork are perfect summer fare.  Loaded with flavor, with just the right amount of spicy heat.  It consists of a dry rub like this one and a wet “rub” or marinade.  But, that’s tomorrow’s post.  Jerk needs to be made ahead, so it’s sitting in the fridge just waiting for you…and your taste buds.  This is a delicious spice blend.  It positively sparkles with flavor and can be rubbed into any number of things…poultry, pork, rice and vegetables.  Maybe even tofu?  This blend should be enough for at least 2-3 dinners.

Many jerk rubs have more thyme and less allspice than this one.  I like thyme, but I don’t love it, so I use less.  But, if thyme floats your flavor boat, add additional thyme.  However, I adore allspice.  It’s a favorite.  We don’t tend to use it in a savory manner.  We should.  This is a perfect way to enjoy it.  I don’t add cayenne to this, as I add it to the marinade, via red pepper flakes or a fresh chile.  But, if you aren’t using a wet jerk marinade, then add 1-2 teaspoons of cayenne, depending on how much heat you enjoy.  I add scallions and garlic to the wet marinade, as well.  But again, if you’re planning on using this dry rub without the marinade, then add 1 tablespoon onion granules and 2 teaspoons garlic granules to the dry rub.

Whenever you’re making a dry rub, or spice blend, you can measure out the spices…I usually put them on a piece of paper.  Just plain old printer paper, is what I use.  Then, I just fold the paper in half and slide the whole mess into a resealable plastic bag.  It makes it much easier to blend herbs and spices in a plastic bag, than a solid container.  But, do store your finish rubs in bottles, with tight-fitting lids, in a dark, cool place.

Tomorrow, Jerk Chicken for dinner.