Jerk Rub

Four whole hot chili peppers make this jerk rub no joke. This is an authentic-style wet paste where chopped onions and scallions provide the moisture to bind the spices together, and the heat level is set firmly at “Caribbean serious."

Allspice is the signature warm spice in any real jerk preparation, and here it’s backed by cinnamon and nutmeg for that layered, almost sweet warmth that plays against the pepper fire. Ground thyme adds the earthy, herbaceous note that ties everything to its Jamaican roots.

Pack this paste under the skin of chicken pieces, rub it into scored pork shoulder, or massage it into lamb chops. The onion-based moisture helps the spices cling and penetrate the meat during marinating.

Kitchen Tips

• Scotch bonnets are the traditional pepper for jerk. If you can’t find them, habaneros are the closest substitute in both heat and fruity flavor.
• Chop the onions and scallions as fine as possible so the paste is uniform. A food processor makes quick work of this.
• Rub the paste into the meat and refrigerate overnight. The longer it sits, the deeper the flavors penetrate.
• This paste is concentrated. A thin, even coating is all you need. Piling it on thick won’t add more flavor, just more raw heat on the surface.

Variations

• Oil-based paste: Add two tablespoons of vegetable oil to make the paste smoother and easier to spread on leaner cuts.
• Milder version: Use only one or two peppers and remove the seeds and membranes for a version that’s warm without being punishing.
• Lime-brightened: Squeeze in the juice of one lime for an acidic lift that helps tenderize the meat.