Habanero Jerk Dry Rub Seasoning Recipe
Cook Time: 0 minutes
Spiciness Level: 2/7
And they said it couldn’t be done. Who’s they you ask? We’re not entirely sure, it just sounded cool.
Ingredients
- 1-2 tsp Habanero Powder
- 1 Tbsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Allspice
- 1 tsp Thyme
- 1 tsp Cinnamon
- 1 tsp Black Pepper
- 1/8 tsp Nutmeg
- 1/8 tsp Salt
Directions
- If you're like us, you need to get your dried habs grinding like a college kid on the dance floor at 1am. Use a mortar and pestle or spice mill and grind to a fine powder.
- Gather your ingredients and combine them all in a small (or large if you like wasting space) bowl.
- Mix it together with a spoon, fork, whisk, potato peeler, it really doesn't matter.
- Slap it on some meats and feast on the fire.
Unless you’re over here boiling your meats (no judgement), you probably enjoy some sort of seasoning on your pork, poultry or other non-plants, or even your plants if we’re being honest.
There’s really no wrong way to use this seasoning. It’s like if you took our Thyme Heals A Broken Fart sauce, dried it out, ground it up and put it in a bag (recipe coming soon). We mainly use it on pork chops and chicken, but you could just as easily use it on steak, beef skewers, a nice portobello, or sticks of celery if you’re into that.
Look at that chop and chutney!
The perfect pairing for us is rubbing this all over your pork chops, cooking 4 minutes per side, depending on thickness, then topping with our Apple Mango Chutney to get that sweet heat. If you’re not looking to make a chutney, you could also do a low key fruity sauce like Fartaritaville.
So many options, where will you take this seasoning? To the ends of the earth? To a backyard BBQ? The only limitation is in your mind, mannnnn.
This recipe is loosely based on a seasoning mix in the Dave DeWitt classic, The Habanero Cookbook, a book for anyone that considers themselves a real habhead.