That is a very tasty jerk seasoning. I had a late night cook for some friends who were craving more of the "jerk" flavor, so I injected them with a thinned down mix of Walkerswood Jerk and low sodium chicken stock, trying to create an instant brine of sorts. Fave rub on the outside, into the Bradley for 2 hours at 180 with Hickory, and finish in the Big Easy. Wish I wrote down everything I did cause it was one of those ...uh...late night genius attacks that some of us get [usally bad], but this was really good!