People immediately think "Hit & Spicy" when they think Jamaican jerk rub. That's not always the case, most chefs pride themselves on a flavourful jerk spice mix with very little heat. Too many hot peppers mask all of the other flavours… So we give you this jerk rub with no peppers; try it out and add the heat later if you need it. 2 Tbsp (30 mL) brown sugar 2½ tsp (12 mL) salt 2 tsp (10 mL) allspice 1 tsp (5 mL) cayenne pepper 1 tsp (5 mL) freshly ground black pepper 1 tsp (5 mL) onion powder ½ tsp (2 mL) ground cinnamon ½ tsp (2 mL) garlic powder ¼ tsp (1 mL) ground cumin ¼ tsp (1 mL) dried thyme Mix all ingredients and store in a cool, dark place. Use within three months. Great on: Chicken, pork or fish. Just remember to grill over indirect heat, low and slow with a little smoke.