Zutaten für Dry Jerk Rub
- Kosher Salt
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Ground Allspice
- Dried Hot Pepper
- Dried Chives
- Paprika
- Ground Black Pepper
- 1/2 teaspoon ground nutmeg
- Ground Ginger
- Dried Thyme
- 1 teaspoon ground cinnamon
- Ground Cloves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dry Jerk Rub? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Dry Jerk Rub
- In a small bowl, combine all ingredients and mix thoroughly until evenly distributed.
- Generously coat your chosen poultry or pork with the jerk rub, ensuring the mixture is rubbed into the meat.
- Allow the meat to marinate for at least 2 hours in the refrigerator. For deeper flavor, marinate overnight.
- The longer the meat marinates, the more intense the jerk flavor will become.
- Cook your meat using your preferred method (grilling, baking, smoking) until it reaches an internal temperature of 165°F (74°C) for poultry and 145°F (63°C) for pork.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
8g
Fat
0g
Carbs
1g
