Dry Jerk Rub
Andre Fowles
makes about 1 cup
5 minutes
"This accessible and versatile blend can be put on fries, on plantains, in your salsa, or used to season your meats. You could even go wild and put it on your popcorn."
Adapted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photographs by Michael Condran.
Ingredients
¼ cup kosher salt
3 Tbsp onion powder
3 Tbsp garlic powder
1 to 2 Tbsp Cobanero chili flakes
2 Tbsp dried thyme
2 Tbsp ground allspice
2 Tbsp freshly ground black pepper
1 Tbsp brown sugar
1 Tbsp ground ginger
2 tsp smoked paprika
2 tsp dried parsley
½ tsp freshly grated nutmeg
Directions
In a bowl, stir together the salt, onion powder, garlic powder, Cobanero chili flakes, thyme, allspice, black pepper, brown sugar, ginger, smoked paprika, parsley, and nutmeg.
Store in an airtight container at room temperature for up to 3 months.