Jamaican Dry Jerk Seasoning Rub | Made to Order | Scotch Bonnet Spice Blend | Mild, Spicy & Super Hot

Jamaican Dry Jerk Seasoning Rub – Authentic Homemade Blend | Made to Order

This is the real thing — an authentic Jamaican dry jerk seasoning rub, made to order in small batches from all-organic ingredients for maximum freshness and true island flavor. Built on the classic Jamaican jerk spice foundation of Scotch Bonnet pepper, allspice, and thyme, this blend layers in garlic, onion, nutmeg, cinnamon, and more to create the complex, aromatic heat that defines Jamaican jerk cooking. Available in three heat levels — Mild, Spicy, and Super Hot — and three sizes to suit home cooks and serious grillers alike.

Use as a dry rub, massage into meat before grilling, or stir into marinades and sauces. Rub generously and let the meat rest for at least an hour — overnight is best — to allow the spices to penetrate deeply. Because it is made to order, every batch is blended fresh, ensuring the brightest flavors and most potent heat.

The Spice Blend

• Foundation spices: Jamaican Scotch Bonnet pepper, allspice (pimento), thyme
• Aromatics: Garlic, onion
• Warm spices: Nutmeg, cinnamon, and additional island spices
• All organic ingredients — made to order for freshness
• Heat levels: Mild • Spicy • Super Hot
• Sizes: 4 oz • 1 lb • 3 lb

How to Use

• Chicken: Rub generously over and under the skin before grilling, roasting, or smoking. The classic application for jerk chicken.
• Pork: Coat pork shoulder, ribs, or tenderloin and marinate overnight before slow cooking or grilling.
• Beef: Use on steaks, short ribs, or brisket as a dry rub before grilling or smoking.
• Fish and seafood: Rub lightly into fish fillets or shrimp before grilling or pan-searing.
• Vegetables: Toss with oil and jerk rub before roasting or grilling for a bold plant-based side.
• Marinades and sauces: Dissolve in oil, citrus juice, or soy sauce to create a wet jerk marinade.

Tips for Best Results

• Apply rub at least 1 hour before cooking — overnight refrigeration gives the deepest, most authentic flavor.
• For chicken, be sure to work the rub under the skin as well as over it.
• Cook over charcoal or wood flame for closest results to traditional Jamaican pit jerk.
• Store in an airtight container away from heat and light — use within 6 months of opening for best flavor.