Jerk - Wet Rub

Αll the various wet jerk rubs, dry jerk rubs, and marinades have the same core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger, Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Jamaican pimento (allspice) is essential; it is more pungent than allspice from elsewhere. The scallions used in Jamaica are more like baby red onions than the green onions we find in our produce sections. The thyme is a very small leafed, intensely flavoured English thyme. These are the most critical herbal flavours in jerk seasoning; the next most important flavour is Scotch bonnet peppers. Jamaicans all grow their own Scotch bonnets, or "country peppers" as they are sometimes called. Scotch bonnets come in several varieties, all of which have a similar "round taste," an intense heat with apricot or fruity overtones. The best substitute for a Scotch bonnet is a fresh habanero pepper.

½ cup fresh thyme leaves 
2 bunches (about 15) green onions finely chopped 
¼ cup ginger root, finely diced 
3 Scotch bonnet peppers, stemmed and finely chopped 
¼ cup peanut oil 
5 garlic cloves, chopped 
3 freshly ground bay leaves  
2 tsps freshly ground Jamaican allspice 
1 tsp freshly grated nutmeg 
1 tbsp freshly ground pepper
1 tbsp freshly ground coriander
1 tsp freshly ground cinnamon
2 tsps salt
Juice of 1 lime

Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months. Most Jamaicans grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. Το save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients.

Yields 4 cups

You should marinate the met for around four hours. The slow cook the meat over coals or BBQ.