COAST N SMOKE: Drop-In Jerk Rub – 170g

Island heat, dropped in

Drop-In Jerk brings the aromatic fire of a Kingston roadside grill to your backyard. It's fragrant, spiced and properly warm — the hottest blend Coast n Smoke makes, thanks to a real hit of habanero. If you like your chicken with a lip-tingling, allspice-scented kick, this is your jar.

The flavour

Warm allspice, thyme and clove lead with that unmistakable jerk perfume, over brown sugar and garlic. Then the heat arrives — ancho, cayenne and habanero building a genuine, lingering warmth, with ginger and cinnamon keeping it fragrant rather than just fiery.

How to cook with it

• Mix with olive oil and lime into a wet marinade, coat chicken thighs, and cook over coals until charred at the edges.
• Rub pork shoulder before a low smoke for jerk pulled pork.
• Dust firm fish or prawns and grill fast, then finish with a squeeze of lime.
• Toss through roasted nuts for a spicy bar snack.

In the shaker

A dark, coarse, herb-flecked grind that smells of allspice and thyme. It works into a rich, clingy marinade once you add oil, and chars beautifully over live fire.

Ingredients & Dietary

Ingredients: Salt, brown sugar, thyme, allspice, garlic, black pepper, cinnamon, ginger, cayenne, ancho chilli, habanero chilli, clove.

Dietary: No gluten detected during testing; vegan; no dairy; no MSG. Always check the physical label.

The Rub Smuggler's Verdict

Careful — a jar this hot tends to vanish before dinner. Make it a wet marinade with oil and lime, char the wings over coals, then glaze with sweet Atomic Chicken Honey Mango BBQ Sauce to tame it and splash on Danny Balboas Snake Oil if you want to keep the fire going.