Lots of people want to know why they call Johnny’s Jamaican Jerk Rub a jerk rub. Even more want to know what a jerk rub is, so I’ll tell you.
Jerking is a cooking process that started in Jamaica, and spread through the Carribbean. It involves spicing meat using either a dry rub or a wet marinade, and then smoking it, or grilling it over a very low heat. The two (traditional) main ingredients of any jerk seasoning are allspice and scotch bonnet peppers. (Habanero peppers are sometimes substituted for the scotch bonnets, but I don’t like to do that. They have the same heat, but the scotch bonnets have a more distinctive—and delectable—flavor.)
Jerked meat is typically pretty dry when served (not as dry as jerky, but notice the similarity in names). Some people think that the name jerking also came from the motion used to remove strips of meat from the bone before cooking. Ok, enough already about jerking your chicken (or your beef, or lamb, or pork, or…anything). Let’s talk about Johnny’s Jamaican Jerk Rub.
First of all, most jerk seasonings are really hot, mainly due to the scotch bonnets. Johnny’s Jamaican Jerk Seasoning doesn’t have any nuclear ingredients so it’s mild—it carries a heat rating of 1—meaning you can enjoy it without burning your tongue off. It’s actually a cross between a true jerk seasoning and a Jamaican blackening spice (different cooking method altogether).
The Culinary Connection’s Jerk Rub is named for the son of the creator, Johnny’s Jamaican Jerk Rub is super easy to use. Generously rub it onto any kind of meat—chicken, beef, pork, lamb, fish—or even vegetables. Grill it over low heat for a little longer than usual, and there you have it. By the way, kids seem to love this one. We at Peppers of Key West certainly do.
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