Jamaican Jerk Hot Dry Rub 100g | Cockpit Country Foods

Authentic Jamaican Jerk Heat — Made Right Here in Australia

Meet the dry rub that brings real Caribbean fire to your BBQ. Cockpit Country Foods Jamaican Jerk Hot Dry Rub is crafted by Australian Jamaicans who have studied their ancestors’ spice legacy and packed it into every 100g jar. This isn’t a generic “tropical” blend — it’s a thoughtfully assembled Jamaican jerk seasoning with genuine heat and aromatic depth, made for Australian kitchens and backyards.

Key Facts

• Origin: Australian-made by Jamaican Australians (Cockpit Country Foods)
• Net Weight: 100g
• Heat Level: Hot — scotch bonnet and chilli forward
• Key Spices: Allspice, scotch bonnet chilli, ginger, thyme, cinnamon, cloves, nutmeg, garlic, black pepper
• Full Ingredients: Allspice, Black Pepper, Celery, Chillies, Cinnamon, Cloves, Cumin, Garlic, Ginger, Nutmeg, Paprika, Salt, Thyme
• Best For: Chicken, pork ribs, lamb, goat, beef, roasted vegetables
• Dietary: Vegan | Gluten-free (no added gluten ingredients)
• Ships from: Sydney, Australia — nationwide delivery

Jerk seasoning originates from Jamaica’s Blue Mountains and the cooking traditions of the Maroons — freedom fighters who used pimento wood smoke and fierce spice blends to preserve and flavour meat. The hallmark of authentic jerk is allspice (pimento), which delivers that distinctive sweet-spicy warmth. Cockpit Country Foods honours that tradition while making the heat accessible for Australian tastes. The “Hot” version turns up the chilli intensity for those who like their BBQ with a genuine kick.

The beauty of a dry rub over a wet marinade is the crust it creates. As the spices hit the heat of your grill or oven, they caramelise and form a bark — a flavour-concentrated crust that seals in juices and delivers maximum taste in every bite. Keep this jar next to your salt and pepper; it’s that versatile.

How to Use

• Dry rub method: Pat meat dry, coat generously with the rub, and leave for 30 minutes (or overnight in the fridge for deeper flavour).
• Wet marinade method: Mix 2 tablespoons of rub with 2 tablespoons of olive oil and juice of half a lime. Coat and marinate for 2–24 hours.
• Vegetables: Toss cauliflower, pumpkin or sweet potato in 1 tablespoon of rub + olive oil before roasting at 200°C.
• Finishing sprinkle: Add a pinch to scrambled eggs, corn on the cob, or grilled halloumi for a Caribbean twist.

Serving Suggestions

• Jerk Chicken: Rub generously on chicken thighs, grill on high heat. Serve with rice and peas and a squeeze of lime.
• Jerk Pork Ribs: Apply the rub, wrap in foil, bake at 160°C for 2 hours, then finish on the BBQ for char.
• Caribbean BBQ Spread: Pair with Jamaican Jerk Original Dry Rub for a mild/hot duo that covers all guests.
• Jerk Tofu Skewers: Marinate firm tofu overnight in rub + coconut milk. Grill until charred. Serve with festival bread.

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