DRY JERK RUB

      Title: DRY JERK RUB
  Categories: Rubs
       Yield: 5 Tablespoon
  
       1 tb Onion flakes
       1 tb Onion powder
       2 ts Thyme, ground
       2 ts Salt
       1 ts Pimento, ground (allspice)
     1/4 ts Nutmeg, ground
     1/4 ts Cinnamon, ground
       2 ts Sugar
       1 ts Black pepper, coarsely
            -ground
       1 ts Cayenne pepper
       2 ts Chives, dried or green onion
  
   Mix together all the ingredients.  Store leftovers in a tightly closed
   glass jar.  It will keep its pungency for over a month.
   
   Source: "Jerk: Barbecue From Jamaica" by Helen Willinsky, 1990. The
   Crossing Press, Freedom, CA 95019.

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