Jerk Dry Rub

Inspired by C&M BBQ Grille, next door to our office in Kennedy Heights, here is a recipe for Jamaican Jerk dry rub to add some heat to the cold winter days ahead. Use spice bush berry as a local substitute for allspice!

1 Tbsp. brown sugar
2 tsp. each: black pepper, chili powder, cayenne pepper
1 tsp. each: onion powder, garlic powder
1 tsp. each: oregano, allspice, ginger, thyme
¼ tsp. each: nutmeg, cinnamon
1 lb. shrimp or meat of choice

Combine all spices in a small bowl. If you want the mix to have a uniform texture, grind it in a mortar and pestle or put it through a spice grinder. Toss 2–3 teaspoons of the Jerk dry rub with shrimp (or other protein) immediately before cooking. Use less if you prefer less-spicy food. Serve shrimp hot with a side of cheesy grits to help moderate the heat.