It's been getting harder to find Caribbean Jerk seasoning (dry blend, not a marinade). I can always order it; but this is a make-your-own recipe I like. There are a hundred different blends and ratios of spices and I'm sure many chef's have their own preferences. Some include garlic, pepper, turmeric and scotch bonnet. I generally go relatively mild on the hot spices -- probably why I like all the warm spices included in jerk, and the sweetness from some brown sugar. Feel free to add (or subtract) and adjust to your personal preferences.
1 T onion powder
1 T crushed dried thyme
1 T* brown sugar
1½ t each: salt, allspice
½ t each: nutmeg, cinnamon, cloves
¼ t each: cayenne, smoked paprika
* I always use dark brown sugar, and I'm usually generous with the amount!
