If there's one thing that instantly brings flavor to the smoker, it's this jerk seasoning rub. When we first got into backyard smoking, jerk chicken wings were the dish that hooked us. That bold, smoky heat from the homemade jerk rub was a game-changer. Whether you're loading up wings, shrimp or pork shoulder, this is the rub you'll want to have on hand.
What Is Jerk Seasoning?
Think of jerk seasoning as the heart of Jamaican cooking. It's the perfect mix of sweet, heat, and smoke. Traditionally, it's made with ground allspice, hot Scotch bonnet peppers, thyme, cinnamon, nutmeg, and a few other warming spices that give it that signature complex flavor. Caribbean jerk seasoning works as both a dry rub and a wet marinade or paste, and it's used on everything from chicken and pork to fish, shrimp, and veggies.
Ingredient Notes
- Allspice. Peppery and slightly sweet, allspice gives jerk its signature depth.
- Thyme: Brings that earthy, herbal vibe. Dried thyme works great, but you can use ground if that's what you've got.
- Cinnamon, Nutmeg, Cloves. Often used in apple and pumpkin pies, this trio gives jerk seasoning its sweet-spicy balance.
- Smoked Paprika. You need this for that smoky kick, especially if you're not cooking over pimento wood.
- Cayenne. Brings the heat in this rub. Feel free to use more or less depending on how much you like spice. You can also swap it for Scotch bonnet powder.
- Brown Sugar. Just like in barbecue rubs, brown sugar brings a little sweetness to balance the heat, and it helps to caramelize.
Ingredient tip
Don't skip the allspice or thyme. Without them, it's not a jerk rub.
See the recipe card below for the remaining ingredients and quantities.
How to Make Jerk Seasoning
Step 1
Add all the jerk rub ingredients to a mixing bowl.
Step 2
Use a spoon or small whisk to mix everything until evenly combined. Add your blend to an airtight spice jar or small container. Store it in a cool, dark pantry for up to 6 months.
How to Use Jerk Seasoning
As a Dry Rub:
- Chicken wings (like these smoked jerk wings)
- Shrimp (pair it with our Smoked Shrimp Skewers)
- Pork shoulder or ribs
As a Marinade:
- Create a marinade by mixing it with olive oil and lime juice
- Add a spoonful of jerk paste for extra depth
- We always recommend marinating for at least 30 minutes, longer if you can
In Everyday Cooking:
- Sprinkle on popcorn with some butter
- Stir into rice or beans
- Season sweet potatoes before roasting
Top Tips
Kadeem grew up eating jerk chicken, and we wanted to bring that same flavor to our backyard without needing to buy a dozen specialty products.
Use fruitwood or pimento wood if you can when smoking with this blend. Avoid anything too heavy.
Recipe FAQs
Yes, just leave it out and salt your food to taste when cooking.
The rub should last about 6 months in a sealed jar in your pantry.
Yes! It's great on baked wings, sheet pan chicken, or even roasted chickpeas.
How to Store Jerk Seasoning
- Store in an airtight jar or spice container. Any new or recycled spice jar or mason jar works great.
- Keep it in a cool, dark place-like a pantry or spice drawer.
- It will stay fresh and flavorful for up to 6 months.
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-we'd love to hear how it turned out. Your feedback helps other backyard cooks, too!
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Homemade Jerk Seasoning Rub (Spicy Jamaican Blend)
See the full post for extra tips and photos
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Ingredients
- 1 tablespoon allspice
- 2 teaspoons dried thyme
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon cumin
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon dried parsley
- 1 tablespoon brown sugar
- 1 teaspoon salt
Instructions
- In a bowl of jar mix together all of the spices until combined.1 tablespoon allspice, 2 teaspoons dried thyme, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon cumin, 1 teaspoon black pepper, 2 teaspoons smoked paprika, 1 teaspoon cayenne, 1 teaspoon dried parsley, 1 tablespoon brown sugar, 1 teaspoon salt
- Store seasoning in a tightly sealed jar or container for up to 6 months.
Notes
- Want deeper flavor? Lightly toast your allspice and thyme in a dry skillet before mixing.
- Mix with oil and lime juice for an easy jerk marinade.
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