I second the salty comment. There are other dry jerk seasoning available that have no salt or salt is one of the last ingredients. Island Spice is one that I like. Just rub it on generously.

However, for marinading, I find Walker Woods Jerk Marinade to be the BEST! I used to make my own marinade. Now I buy Walker Woods. It is available at World Market here in West Michigan. You can also find it at the Hi Lo, Valuemaster, and the airport spice shop.

If you use WW, go easy unless everyone likes it spicy. You can always add the heat but you can't take it back out. I pour a generous amount over my pork loin and seal it in a plastic bag and rotate it in the fridge for 4 or 5 days and then smoke it slow on charcoal with hickory, apple, or mesquite, which is all we can readily find here.