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 🍁