Caribbean Jerk Rub
This seasoning hails from Jamaica, “mon!”. The name “jerk” applies both to the flavors in the rub as well as HOW the dish is cooked. Historically, this blend was dry-rubbed onto meat and cooked over an open fire on top of a split barrel. For you, it’s simplified and the options are limitless! Not too hot, not too mild...it’s just right!
Uses: An excellent addition to your favorite meat!
Ingredients: Coconut sugar, unrefined sea salt, black pepper, chile pepper, paprika, onion, herbs & spices