Knox's all natural Jamaican
Jerk dry rub is as flavorful as the culture that created
it. The aroma of barbecuing with our Jamaican Jerk dry rub
is distinctly exotic and provides a complex jerk flavor
that is sure to please.
Quality Jamaican Allspice, Chinese Ginger, Indonesian Mace,
sweet Paprika from Hungary and other quality spices and
herbs blended with brown sugar for that island flavor and
smell you would expect on the islands as well as your kitchen
or back yard grill.
5oz. Jamaican Jerk
How to use Knox's Jamaican Jerk dry rub
Sprinkle over pork, chicken, beef, fish,
game or vegetables. Rub, as the name suggests, to infuse
flavor into the surface. If you like to keep your hands
out of it, place meat in a zip lock bag. Sprinkle with dry
rub and rub from outside the bag. Can be applied several
hours before grilling and refrigerated until ready to use
or directly before barbecuing.
Our Jamaican Jerk blend can be mixed with citrus juice,
olive oil or vinegar and used as a marinade or wet rub.
Below are some of our favorites.
Jamaican Jerk and Citrus marinade
• 2 Tablespoons or more, Knox's
Jamaican Jerk BBQ rub
• 2 cups of orange, lemon, lime or grapefruit juice.
You may use any combination of citrus you like. Personal
favorite, 50% orange juice – 50% lime juice and used
to marinate pork steaks.
Mix citrus juice and our Jerk BBQ rub together in
a bowl. Pour over chicken or pork 3 hours before cooking.
Keep refrigerated while marinating. Marinating chicken and
pork in a zip lock bag will provide easy clean up.
Jamaican Jerk Wet Rub
Mixing Knox's Jamaican Jerk dry rub with liquids create
• 1/2 stick melted butter or 1/4 cup olive oil
• Juice of a lemon
• 1 tablespoon Knox's Jamaican Jerk dry rub
If you use butter, make sure butter is melted but not hot.
Mix together melted butter or oil, lemon juice and Knox's
Jamaican Jerk dry rub. Spoon over beef, chicken or pork
and rub into surface or place contents in a zip lock bag
and massage. BBQ immediately or place in refrigerator
until ready to cook.
A brief history of Jerk
The name Jamaica comes from a word of the Arawak Indians,
"Xaymaca", meaning land of wood and water. Jamaican
Jerk has roots with the Arawak Indians as well.
Many moons ago in Jamaica, indigenous Indians and runaway
African slaves cooked meat slowly in pits coated with a
spice mixtures as a way of preserving it. The term Jerk
may have come from the word Jerky which is another way of
preserving spiced meat. Who knows.
Jamaican Jerk BBQ rub is wildly unique because of
the mixed cultural backgrounds found in Jamaica and availability
of very special spices and herbs from all over the world.
An excellent, aromatic and intensely flavorful blend of
many herbs and spices. Common to Jamaican Jerk is Jamaican
Pimento, commonly knows as Allspice. This sweet pungent
flavor, similar to nutmeg and cinnamon, is used as the base
for jerk rubs in Jamaica and the tasty but hot Habanero
pepper adds a little bite. There is nothing like it! Traditionally
used on wild boar, Jamaican Jerk is widely used for fish,
chicken, beef and wild game.
Jamaican Jerk dry rub.
Jamaica has a very colorful past that includes being a
port for the transport of herbs and spices from all over
the world. Chilis from Mexico, Ginger from China, Paprika
from Spain, brown sugar from Cuba, Clove from indonesia
and pretty much whatever else you can think of. Jamaican
food has a distinct tropical and exotic flavor because of
Access to a wide variety of ingredients mixed with the
locals expertise with grilling meat, created the first jerk
BBQ rubs of distinction. A traditional Jamaican Jerk
rub could be as simple as Jamaican allspice, Habanero peppers
and salt or as complex as a highly guarded 20 or 30 ingredient
rub recipe. Jamaican Jerk is used dry and as a paste when
mixed with oil or citrus. Both are excellent.
Knox's Jamaican Jerk dry rub takes world spice availability
to heart when creating our tropically delicious Jamaican
Jerk rub. Aromatic Jamaican allspice, thyme, cinnamon and
cloves balance the spicy cayenne, black pepper with the
slight sweetness of brown sugar. Exotic and slightly smoky
flavor provided by Spanish smoked paprika and Indonesian
mace. The flavor is pulled together and drawn together with
just the right amount of gourmet sea salt. Sea salt aids
in the retention of liquids so your BBQ is moist and