Cinnamon with BBQ — what is it and why use it in a rub?
Short answer: Cinnamon is the dried inner bark of the cinnamon tree with a warm, sweet-spicy taste. In BBQ rubs, it adds depth and warmth — indispensable in Jamaican Jerk and Middle Eastern styles.
You might associate cinnamon with apple pie or hot chocolate — but on the BBQ, it's a powerful flavoring that adds warmth and complexity to dry rubs. And not all cinnamon is the same. Here's everything you need to know.
What is cinnamon?
Cinnamon is the dried inner bark of the cinnamon tree — Cinnamomum. The bark is peeled into thin strips, rolled into sticks, and dried. Ground cinnamon is that dried bark ground into a powder.
There are two main varieties you should know:
- Ceylon cinnamon (Cinnamomum verum) — also known as "true cinnamon." Originating from Sri Lanka and Kerala. Mild, slightly sweet, and complex in flavor. Lower coumarin content.
- Cassia cinnamon (Cinnamomum cassia) — the most commonly sold variety in supermarkets. Stronger, sharper, and slightly more bitter. Higher coumarin content.
How does cinnamon taste with BBQ?
Cinnamon adds a warm, sweet-spicy depth to a dry rub. On the BBQ, it develops a lightly caramelized sweetness that pairs well with allspice, ginger powder, and black pepper. It's not a dominant flavor — it provides background warmth that you only recognize afterward.
For dry rubs, Ceylon cinnamon is preferred — its more subtle flavor pairs better with meat than sharp Cassia. Cassia can give a bitter undertone during long cooking times.
Why cinnamon in BBQ rubs?
Cinnamon is a classic ingredient in Caribbean and Middle Eastern BBQ styles. In Jamaican Jerk, it works with allspice and ginger powder for the characteristic warm, complex flavor. In shawarma seasoning, it's indispensable alongside cumin and cardamom.
In smaller quantities, cinnamon also works well in American BBQ styles — a pinch of cinnamon in a Memphis-style rub gives a subtle warmth that deepens the smoked paprika and brown sugar.
How to store cinnamon?
Dry, dark, and sealed. Ground cinnamon is optimal for up to 12 months after opening. Cinnamon sticks last up to 3 years. Store it away from heat sources — the essential oils volatilize with heat.
Using cinnamon in BBQ
In a dry rub, use cinnamon sparingly — ½ part to 4 parts paprika as a guideline. Combine with allspice and ginger powder for a Jerk base, or with cumin and cardamom for a Middle Eastern direction. Works well on chicken, lamb, duck, and pork.