Eddie also has a dry rub but its not available on his website for some reason. We get it from him at a local wine festival he has a stand at.
Unless my history is wrong I believe a wet jerk marinade was used before dry rubs. The history of jerk goes back to the Maroons and even much further so we need to be careful when using words like traditional or authentic. Also the term jerk is more often associated with a method of cooking and not the spices used. If the jerk isn't slow cooked over pimento wood its not really considered jerk in some culinary circles. Is it the spice or the cooking method that makes it jerk? That seems to be up for debate.
On a side note I once watched a video of someone making "traditional" Jamaican Brown Stew Chicken. One of their required ingredients for "traditional" brown stew chicken was MSG. Something makes me believe that MSG was not used in the original dish. This makes me wonder how much MSG is in the food we are eating in Jamaica. The way the grocery stores have it stocked it seems to be a popular.
