Dry Jerk Rub

      1 tb Onion flakes                      1/4 ts Cinnamon, ground
      1 tb Onion powder                        2 ts Sugar
      2 ts Thyme, ground                       1 ts Black pepper, coarsely
      2 ts Salt                                     -ground
      1 ts Pimento, ground (allspice)          1 ts Cayenne pepper
    1/4 ts Nutmeg, ground                      2 ts Chives, dried or green onion

  Mix together all the ingredients.  Store leftovers in a tightly closed
  glass jar.  It will keep its pungency for over a month.

  Source: "Jerk: Barbecue From Jamaica" by Helen Willinsky, 1990.  The
  Crossing Press, Freedom, CA  95019.