Stories

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.

JERK RUB

Ingredients: 

  • 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

Method:

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 🍁