Dry Jerk Rub

Gather all ingredients and measure them out: 2 tablespoons salt, 1 tablespoon black pepper, 1 teaspoon cayenne pepper, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 tablespoon thyme, 1 tablespoon onion powder, 1 tablespoon onion flakes, 1 tablespoon chives, and 1 teaspoon sugar.

Combine all measured spices and herbs into a small mixing bowl, ensuring all ingredients are accounted for before blending.

Use a whisk or fork to thoroughly mix all the ingredients together until evenly distributed and no clumps remain.

Taste the rub and adjust seasoning as desired, adding more cayenne for extra heat, sugar for sweetness, or salt to taste.

Transfer the finished dry rub to an airtight jar or spice container for storage, sealing it tightly to preserve freshness.

To use the rub, generously coat your choice of meat, poultry, or vegetables with the mixture, pressing it firmly into the surface to help it adhere.

Allow the rubbed food to rest in the refrigerator for at least 30 minutes, or ideally overnight, to let the flavors fully penetrate before cooking.