Caribbean Jerk Rub
"Authentic Caribbean jerk in dry rub form. Allspice, scotch bonnet, thyme — bold smoke and heat built for the grill."
Authentic dry jerk seasoning with allspice, scotch bonnet, and thyme.
Allspice leads with a warm, almost sweet smokiness. Scotch bonnet builds heat that lingers. Thyme, cinnamon, and nutmeg give it that unmistakable Jamaican depth.
Brings authentic Caribbean heat and spice to any dish.
Enhances natural savory notes and adds complexity.
Creates a delicious char and smoky flavor outdoors.
Turns simple ingredients into something extraordinary.
🥩 Proteins
- Chicken
- Pork
- Seafood
- Lamb
- Tofu
🥦 Vegetables
- Bell Peppers
- Onions
- Sweet Potato
- Fish
🍚 Grains & Starches
- Rice
- Rice & Peas
- Quinoa
- Potatoes
- Plantains
🍳 Cooking Style
- Grilling
- Roasting
- Marinating
- Stir Fry
- Slow Cooking
🌍 Cuisines
- Caribbean
- Jamaican
- Tropical
- Fusion
- BBQ
A Tradition of Bold Flavor
Jerk is Jamaican soul food — born in the Blue Mountains with the Maroons who slow-cooked wild boar over pimento wood. This dry rub honors that tradition.
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Coat meat or veggies with 1–2 tbsp per pound. Let sit at least 30 minutes (or overnight for deeper flavor).
Grill, bake, or pan-sear until cooked through and that authentic sear gets its authentic fire finish.
Add a squeeze of lime juice before serving to bring out the flavors.
Rub on chicken thighs, let sit 30 min, bake at 400°F for 35 min. No grill required.
Keeps 2 years in an airtight jar away from light. Gets more complex over time.
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Cooking Experiences ⭐ 4.8 (862)
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"Made the best jerk chicken I've ever had! My whole family loved it. The flavor is so authentic and bold."
"This blend is incredible. I use it on everything — chicken, shrimp, veggies. Absolutely worth every penny."