Need a Caribbean Jerk Rub - BBQ Central

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Old 08-29-2010, 09:26 PM   #1
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Need a Caribbean Jerk Rub

Any good recipe for Caribbean Jerk Rub? and how much do I need to make for about 150 wings?
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Old 09-06-2010, 11:09 PM   #2
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Re: Need a Caribbean Jerk Rub

Kind of bogas, but it worked for me a few times.

http://www.grouprecipes.com/47485/carib ... k-rub.html

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Old 09-17-2010, 03:14 PM   #3
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Re: Need a Caribbean Jerk Rub

150 Wings... OK

I have not used this on chicken but I know it will be good on anything!

Most Jamaican Rubs.. use just about the same spices, and if you use a "VERY SWEET SAUCE" it works great together!

This will make about 1 cup of rub so you do the math for 150 wings...

6 Tablespoon Onion Powder
6 Tablespoon Garlic Powder
2 Tablespoon Ground *Allspice
1 Tablespoon White Pepper
1 Tablespoon *Black Pepper
2 Tablespoon Cayenne
4 Teaspoon Dried Thyme
4 Teaspoon Ground *Cinnamon
1 Teaspoon Ground *Nutmeg

Now if you want to kick it up (more heat) add some dry ground habanero chile.
One more trick I do is change it up by using ~Chinese Five-Spice (CFS) ~ which has the following
"EQUAL PARTS" Cinnamon, Star Anise, Clove, Fennel Seed, and Szechwan Peppercorn.
*NOTE* If you use the CFS do not use the Allspice, Black Pepper, Cinnamon and Nutmeg.

I use this rub on my ribs, smoking with Apple and Cherry wood, spraying them every 20-30 mins
for 6-8 hours on low heat then turning up the heat the last hour and mopping on a killer sauce!
The ribs are out of this world... The mix of Hot Rub and Very Sweet Sauce is UNREAL!!!
REMEMBER... You can play with any recipe "But This Rub" ~I would not change~
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Old 09-17-2010, 03:31 PM   #4
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Re: Need a Caribbean Jerk Rub

warning....when you multiply a recipe using dry ingredients, and pepper is one of them,
you are going to get exponentially hotter as the recipe is increased.
Ground pepper will not double or multiply at the same rate as salt, sugar, etc.
You can end up with a ton of rub that will set mouths on fire, which is
cool if that's your goal.
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Old 09-17-2010, 06:01 PM   #5
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Re: Need a Caribbean Jerk Rub

That sounds like great advise Cappy!
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Old 09-18-2010, 01:00 AM   #6
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Re: Need a Caribbean Jerk Rub

Wow Cappy your so smart it gets sorta skerry sometimes. I have seen some interesting conversion aids at some website which has a lot of recipes. Only can use it on their recipes I think but you plug number of servings wanted into the box and it whips you out a recipe for that amount. Now in sausage making I also just double up on pepper on a one to one ratio and never had a problem. Now what can get a person in trouble real quick is the aromatic stuff...cinnamon...cloves etc. I was taught spices by a januine Gourmet Chef from Cuber. His theory was if you can identify the spice being used..that is a sign the preparer has used too much. Aromatics should be used very judiciously in other words. Now I aint never tasted anything with too much black pepper in it that I can recall. Thats how folks screw up on Boudan each time. Not enough black pepper.

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Old 09-18-2010, 09:28 AM   #7
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Re: Need a Caribbean Jerk Rub

Cappy invented ground black pepper...he knows.
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Old 09-18-2010, 12:04 PM   #8
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Re: Need a Caribbean Jerk Rub

Wow..did not realize we had such a famous inventor in our midst. Now I had kin who invented the square baseball bat. Never did quite catch on in the baseball world but its a lot mo betta than round ones.

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Old 09-28-2010, 02:35 PM   #9
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Re: Need a Caribbean Jerk Rub

Sorry I'm Late.... But did I not say... "EQUAL PARTS"
Read Again... HUMmmmm?
by using ~Chinese Five-Spice (CFS) ~ which has the following
"EQUAL PARTS" Cinnamon, Star Anise, Clove, Fennel Seed, and Szechwan Peppercorn.
*NOTE* If you use the CFS do not use the Allspice, Black Pepper, Cinnamon and Nutmeg.

Wow....
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Old 10-10-2010, 03:05 AM   #10
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Re: Need a Caribbean Jerk Rub

No pics, no wings.

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