Caribbean Jerk Spice - Bring your self back to the islands with this bold jerk sauce. Can you picture yourself now... clear blue water, warm temperatures, lying on the beach and jerk chicken grillin' on the BBQ! Now isn't that the life?
2005 NBBQA National Champion! Won 1st Place - Best Jerk Rub
2005 Fiery Foods International Challenge - Won 1st Place - Jerk Cooked Competition
2004 Scovie Awards National Champion - Won 3rd Place - Jerk Cooked Competition
2003 Fiery Foods International Challenge - Won 1st Place - Jerk Cooked Competition
Directions: Sprinkle jerk spice on chicken or pork, to evenly coat the meat. Allow the meat to refrigerate in a closed container for at least 30 minutes before grilling.
Ingredients: shallots, Scotch Bonnet peppers, Jamaican Pimento/Allspice, garlic & a secret jerk blend.
Made for RibsAndRubs.com - Home of numerous National Champion rubs and barbecue sauces.
