This document provides a recipe for a Jamaican jerk dry rub spice mix. The rub contains allspice, salt, garlic powder, sugar, scotch bonnet pepper, cloves, thyme, black pepper, cayenne pepper, and cinnamon. To make it, mix all the ingredients together in a large bowl until blended and store in an airtight container. The rub can then be applied to proteins like chicken or pork at a rate of 1 1/2 teaspoons per serving and marinated for at least an hour before cooking to allow the flavors to penetrate the meat.

1. JAMAICAN JERK
DRY RUB
INGREDIENTS
 1 1/2 cups allspice
 8 cups salt
 5 1/2 cups garlic powder
 4 cups white sugar
 1 cup scotch bonnet pepper
 1/2 cup ground cloves
 2 cups dried thyme leaves
 2 cups ground black pepper
 4 cups cayenne pepper
 1 cup ground cinnamon
DIRECTIONS
 Place allspice, salt, garlic powder, sugar, scotch bonnet,
cloves, thyme, black pepper, cayenne pepper, and
cinnamon into a very large bowl
 Mix together until well blended
 Store in airtight containers
 Rub spice mix onto the protein of your choice, about 1 1/2
teaspoons per serving
 For best results, marinate for at least an hour to allow the
flavors of the rub to penetrate the protein