Jamaican Jerk Seasoning / Rib Dry Rub

Jamaican Jerk Seasoning

3/4 cup Brown Sugar (packed)
1/2 cup Kosher Salt
1/4 cup Freeze Dried Chives
2 T. each of Onion Powder, Garlic Powder, and Course Ground Black Pepper
2 tsp. each of ground Allspice, ground Coriander, dried Thyme, dried Ginger and ground Cinnamon
1/2 tsp. each ground Nutmeg and ground Cloves
1/2 tsp. ground White Pepper (optional)
1 tsp. Habanero chili powder, you can add more but be careful as this can be quite hot, I find that 1 tsp was just right. We grow our own Habanero's both orange and red and then dry them in the dehydrator outside. A little note here, hot peppers should be dried outside the fumes even from a dehydrator can be quite potent.

Mix all the ingredients together and fill your 1/2 or 1 pint jars to give away as a gift. We used this seasoning on some beef brisket and then put the left over brisket in with some pinto beans the next day and gave them a wonderful flavor. You can add the recipe for making this with the gift jar. If you can find them reasonably priced add a brown sugar keeper to the jar. This is the little clay figure or square (sometimes you can buy these from school fundraisers) you add to your brown sugar to keep it from becoming hard as a brick. Use this spice to marinate your meat for a couple hours before cooking. This spice is great on any meat even seafood. Enjoy!

1 cup Celery Salt
2/3 cup Garlic Powder
1/3 cup Dried Onion flakes
2/3 cup Paprika
1/2 cup Course Ground Black Pepper

Mix the above ingredients together in a large bowl. Fills about three 1/2 pint canning jars. This rub is great not only on ribs but any cut of beef, pork or chicken.

Remember check your dollar store or if you are a member your Club Store for larger containers of spices at cheaper prices. Enjoy!