Smokey Dry Rub
A smokey, earthly rub with bright undertones brought on by the ginger and a bit of spiciness from the jerk seasoning.
Servings Prep Time
1/3cup 10minutes
Servings Prep Time
1/3cup 10minutes
  1. Mix all ingredients well and store in an airtight container or reused (wash it first) spice bottle.
  2. Rub liberally on meat at least 2-3 hours before cooking, preferably the night before.
Recipe Notes

You can either purchase the garam masala or make your own.

To increase the spice add 1 teaspoon of ground cayenne pepper. To increase sweetness add 1-2 tablespoons of brown sugar.

Adjust salt as needed, depending on your tastes and jerk seasoning salt content.