Jerk Seasoning, Dry

Note: All Communal Fire spice recipes are developed using weights. We do this when we are designing seasoning blends to ensure that our clients and blog readers are able to get as close to a specific recipe as possible. It also allows you to use whatever you have on hand. 5 grams of coriander ground is the same amount of 5 grams of coriander whole.

This recipe was designed after a trip to St. Thomas in 2006. I found a Dry Jerk rub and I had to try to replicate it. This is the result.

Dry jerk seasoning is a flavorful blend of spices commonly used in Caribbean cuisine, particularly for marinating and seasoning meats such as chicken, pork, or fish before grilling or roasting. This seasoning typically consists of a mix of ingredients such as allspice, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and sometimes cinnamon or nutmeg, providing a bold and aromatic flavor profile with a spicy kick. Dry jerk seasoning is versatile and can be adjusted to suit individual preferences, offering a balance of heat, sweetness, and savory notes. It adds depth and complexity to dishes, infusing them with the vibrant tastes of the Caribbean.

Jerk Seasoning, Dry

Dry jerk seasoning is a flavorful blend of spices commonly used in Caribbean cuisine, particularly for marinating and seasoning meats such as chicken, pork, or fish before grilling or roasting.
NOTE: The spices in this recipe are all whole, you can use ground as well. Since the recipe is done in weights it will be the same. We use whole at home as they last longer and will grind them as we need them.
Prep Time 10 minutes
Total Time 10 minutes
Course Spice Blend
Cuisine Carribean
Servings 4
Calories 1 kcal


  • 1 Bowl
  • 1 Spice Jar


  • 38 gram Onion, Flaked
  • 30 gram Garlic, flaked
  • 11 gram Thyme Leaves, Whole
  • 32 gram Brown Sugar
  • 4 gram Chives, Dried
  • 40 gram Kosher Salt
  • 8 gram Allspice, Whole
  • 11 gram Black Pepper, Whole
  • 4 gram Habanero / Hot Peppers (use more to make hotter, no more than 3 grams though)
  • 3 gram Nutmeg, Ground ¼ tsp
  • 4 gram Cinnamon, Whole ¼ tsp


  • Grind whole spices as needed. I usually grind half the onion and garlic flakes and leave half of them whole for some texture. Spices that may need to be ground include Allspice, Black Pepper, Cinnamon.
  • Measure all spices out and place into a bowl and blend. Place in airtight container in a dark area. Spices once ground are good from 3 to 6 months for peak flavour.
  • When using this as a rub, use a couple tbsp oil with your meat and let marinate in for at least 30 minutes, up to 24 hours.


This recipe is set up to use whole, ground, or flaked spices, whatever you see fit to use. Certain spices need to be ground of course, if you use whole cinnamon, allspice, peppercorns will all need to be ground. 
Consider grinding part of your onion flakes or garlic flakes, or using half onion flakes half granulated onion etc. 
The hot pepper can be any sort of hot pepper you like to use. It’s your choice, we often use ancho as we love the flavour and it’s not so hot we don’t enjoy the food (our level of heat). I’ve also used a combination of ancho and chipotle powder) which has been excellent. 
When using jerk rub think of alternative methods of using it, we love using it with jerked bacon, it’s truly fantastic and nobody is expecting that level of flavour out of bacon. 
Keyword Carribean, chicken, marinating, roasting, Rubs

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