I think it's normally not a rub though? It's a marinade.
I highly recommend this channel for any and all Jamaican foods: https://youtube.com/@feedandteach
Here's his Jerk marinade video: https://youtu.be/buq4Bbpe-RY
this post was submitted on 15 May 2026
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Find an Asian market. Go to their international isle. Look for grace brand or wildwood brand.
The issue is that it's nearly impossible to get scotch bonnet peppers and habanero are not the same.
Also authentic jerk is smoked over pimento wood (pimento is what they call the allspice berries) so even having everything else authentic doesn't guarantee it's going to taste the same.
If you insist on doing your own https://jamaicacafe.org/jerk-chicken/ is pretty much it. And use real fresh ginger, not the pre mushed paste in a tube (if you get a micro plane and freeze the ginger you can quickly grate what you need) and it must be scotch bonnet peppers.
My late wife was from Jamaica.
Also try the Saturday chicken soup https://originalflava.com/soups-and-stews/chicken-saturday-soup/ get some packets of pumpkin soup and use that powder instead of the chicken soup they suggest and use knorr bullion powder for the broth.
Whoa, never frozen my ginger before, how does it differ from grating it unfrozen? Just save more juice?
It makes it much easier to use and if you only use a little bit at a time it keeps you from tossing out pieces that have spoiled. If you use a micro plane just gently work the ginger back and forth, don't press hard and you can get as much or as little as you like.
Yeah I know how graters work, just curious if grating it frozen changed anything. I guess the answer is no.
I think that just makes it easier to use smaller amounts at a time.
Sorry, most of the Jamaicans I've met have been really kind