I am quite partial to Island Spice dry Jerk Seasoning, I use it as a rub, but as mentioned a touch salty, but comes in 16 oz bottle.
If you ever get a chance and see the spice guy in Negril, buy everything, he sells out of a Toyota wagon and has chicken and fish and meat, all different colors, it is in bulk he bags it in a cellophane bag when you order
I grow my own scotch bonnets and dry them and have a coffee blender devoted to dry rubs, I add no salt and get great flavor. One of my portable favorites is to rub a pork tenderloin liberally and wrap it in foil over night, then grill at about 185 for 3 hours , pull it out of the foil and finish it over fire, tasty tasty
Have fellow Jamaica travelers coming over tonight and have a briskett that has been on the grill for about 3 hours at 250 already, I used a Worlds Harbors sweet and spicy Jamaican Style Jerk Marinade & Sauce we first found in Memphis - it is pretty tame heat wise but packs a lot of flavor, I will go out and wash the briskett in sauce and then wrap in foil for another couple hours here in a few minutes. www.mizkan.com I order by the case.
I have 4 chicken back quarters marinating in in Jamaica Queen Jamerican Jerk Sauce a friend has found in K.C., he ships me a couple jars a month, I understand a Jamaican lady in K.C. makes a few jars at a time and he gets them a a farmers market. Pretty damn authentic, her sweet somewhat takes me to Bigga's, regular jar says caribbeanqueenkc@yahoo.com on her green, yellow and black label.
