Reviewed: Oct. 28, 2009

I didn't have any chipotle powder, and I halved the cayenne as others recommended. I used this as a rub for a chicken I baked for dinner, and my boyfriend and I both loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kxo

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

I scaled down the size, and used it on ribeyes. It was great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ryllw

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2009

This was a good base recipe! We just reduced the serving size to 20, and then modified the salt and the cayenne pepper so it wasn't too salty and spicy! It reminded us of our honeymoon in Jamaica where we had the best seasoned lamb legs ever. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2009

After preparing and using Creole and Caribbean spice mixtures for a few years, I was looking forward to trying the Jamaican Jerk Dry Rub. Even though I cut the cayenne in half thanks to other reviewers, it was still overpoweringly hot. This surprised me since we usually love spicey food. I was disappointed since I bought the chipotle chili pepper especially for this recipe and it was quite pricey. I found there was much too much allspice in this recipe, as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susie Z

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

I agree with another reviewer. There is way to much Cayenne in this recipe (and I like spicy foods). I think if it was cut down to 1-2 cups, it would be better. Otherwise the flavors mixed very well (I used it on some pork chops).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Grill Daddy

Cooking Level: Beginning

Living In: Bellevue, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

I used this seasoning mix on boneless, skinless chicken breasts that I sauteed in a mix of olive oil and butter, about 4 minutes on each side. I then served it with a mango salsa. The spice had just enough kick in it to make one say "hmm, what's in this?" It was a big hit!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jeannecooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2008

The aroma of this was wonderful, both when I mixed it and then when I grilled the meat. I scaled it way back for just a single use, but will make more and store it in a jar to keep on hand. I had some boneless pork in the freezer, so made the dry rub into a paste using canola oil and let the pork thaw and marinate overnight in the refrigerator. The meat was flavorful and tender.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

gapch1026

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2008

I scaled this down to 4 servings and it was great! I rubbed it on boneless, skinless chicken breats and threw it on the grill. Everyone loved it. I will make a bigger batch next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Turner's Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2008

Used this for beer butt chicken on the grill. Very tasty!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

1blondemoment

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2008

This was way too hot for me and I love spicy food. Next time, I will cut the cayenne in half.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LOOSENUP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2008

scaled it down to 10 servings. I am going to use it on steak tomorrow but I tried a little after I mixed it. The only thing I changed was 1/2 chili powder and 1/2 cumin since I don't have chipotle chili powder. Nice balance of flavors with a kick.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

quincyli

Cooking Level: Intermediate

Home Town: Keyport, New Jersey, USA

Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

Best Jamaican Jerk dry rub I've used. Beats store bought rubs and sauces hands-down. I used it as a dry rub on Chilean Sea Bass, and the results were nothing short of incredible. For the Sea Bass, I reduced the salt content - it seemed to high for seafood. However, the recommended amount of salt works fine for meats. This dry rub also makes a delicious addition to standard BBQ sauces.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

HamiltonGrills

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

Converted down to 25 servings for a smaller amount. Roasted a chicken with it and everyone loved this rub. My MIL asked for recipe, and gave her some of what was left over, and we are both look'n forward to get'n our rub on! Thanks for the post!

Was this review helpful? [ YES ]
11 users found this review helpful