Dry Jerk Spice Rub

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Traditional in jamaican kitchens, jerk seasoning packs a hot punch that is mellowed by the sweetness of sugar and perfume of spices such as cinnamon and allspice. To tame the heat, cut back on the ground red pepper. You can use this rub with pork, chicken, or fish. I used the rub on pork and it was wonderful!!!

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Steps

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Preparation.

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Combine all ingredients in a bowl , stirring well.

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Store in an airtight container up to 4 weeks.

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Ingredients

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dried parsley, dried onion flakes, ground red pepper, garlic powder, ground thyme, brown sugar, kosher salt, fresh nutmeg, crushed red pepper flakes, ground allspice, fresh ground black pepper, ground star anise, ground cinnamon