Jamaican Jerk BBQ Rub — Everything You Need to Know

Scotch bonnet, allspice, and thyme — the three pillars of authentic Jamaican Jerk. This rub is intense, aromatic, and spicy with a Caribbean character you won't find anywhere else. Not for the faint-hearted BBQer, but for those who truly crave flavor.

Flavor Profile

  • Base: Scotch bonnet, allspice, thyme, garlic, ginger
  • Character: Spicy, aromatic, Caribbean
  • Heat: ★★★★☆ — seriously spicy, scotch bonnet is no joke
  • Allergens: None — free from all 14 EU allergens

What do you use Jamaican Jerk for?

Jerk is traditionally a marinade, but it works just as well as a dry rub. Allspice provides a unique combination of clove, cinnamon, and pepper in one spice — hence the name. Scotch bonnet adds a fruity heat that is different from regular chili: hotter, but also sweeter and more aromatic. Read more about the Jamaican Jerk tradition on Wikipedia.

  • 🍗 Chicken — classic jerk chicken, whole or in pieces
  • 🦐 Shrimp — quickly grilled with an intense Caribbean flavor
  • 🍖 Pork — spareribs or shoulder with a Jamaican twist
  • 🐟 Fish — sturdy fish varieties like swordfish or tuna

🔥 Ready to get started? Freshly blended after your order — not off the shelf.

→ Order Jamaican Jerk BBQ Rub — €10.95   → 3-Evening Pack — 3 rubs of your choice

Recipes with Jamaican Jerk BBQ Rub

Dosage

  • Chicken thighs: 55–65g per 1.5 kg meat — less is more with scotch bonnet
  • Whole chicken: 65–75g, rest for at least 4 hours
  • Shrimp: sprinkle lightly, grill immediately

Technique & tips

Jerk chicken is best on direct heat with a short resting time. Let the rub marinate for at least 2 hours — preferably overnight. Use fruity smoking wood like pimento wood (allspice wood) if you can find it, otherwise apple or cherry.

Order Jamaican Jerk BBQ Rub

100g per bag — enough for ±2.5 kg of meat. Freshly blended in small batches. Free shipping in the Netherlands.

→ Order Jamaican Jerk BBQ Rub — €10.95 | Starter Pack — 3 rubs for €26.95

Want to learn more about BBQ spices & seasonings?

→ BBQ spices — which ones to use and why?
→ Why making your own BBQ spices is harder than you think
→ Which smoking wood should you use? Hickory, apple, cherry, and mesquite explained