Chubby’s Jerk Rub, Eh?

The country we’re all so proud to call home is celebrating the BIG 150! And what better way to celebrate this momentous milestone than with a good ol’ Canadian BBQ? Well, Canada, prepare to spice up your July 1st celebrations because our in-house spice-savant and Chubby’s Jamaican Chef de Cuisine, Donavon Campbell, has created the tastiest, finger-licking jerk rub in the game. So, if you wanna level up the flavour of your chicken, steak, fish, tempeh or veggies, you gotta get with this blend.



  • 4 oz.  Ground ginger powder
  • 8-10 pieces Scotch bonnet peppers, dried and blitzed
  • 4 oz. Garlic powder
  • 2 Tbsp. Ground cloves
  • 4 Tbsp. Ground allspice
  • 2 Tsp. Ground nutmeg
  • 2 Tsp. Ground black peppercorns
  • 2 Tsp. Ground coriander
  • 2 Tsp. Ground cinnamon
  • 2 tsp. Salt
  • 3 Tbsp. Dried lemon zest
  • 2 Tbsp. Mustard seeds
  • 4 oz. Brown sugar
  • 3 Tbsp. All-purpose seasoning
  • 2 Tbsp. Seasoning salt
  • 3 Tbsp. Vegetable seasoning
  • 2 Tbsp. Cajun spice seasoning
  • 2 Tbsp. Onion powder


Using a hand immersion blender or vitamix blender, place the dried Scotch bonnet peppers in and blitz to a fine powder.

Place the finely ground scotch bonnet pepper into a medium-sized bowl. Add the remaining ingredients to the pepper and mix well until all the ingredients are well incorporated.

Rub on to your protein of choice 1 day (or more!) before grilling for tastiest results.

NB: When it comes to bottled seasonings, use a brand that agrees with your personal tastes and flavour preferences (“Iris” brand is Chef Donavon’s favourite)!

HBD Canada 🍁