Wet Jerk Seasoning Paste Rub

1/2 cup Fresh thyme leaves
13 green onions
4 tbsp Finely diced fresh ginger
3 Scotch bonnet or habanera peppers, stemmed
1/4 cup Peanut oil
5 Cloves garlic chopped
3 Bay leaves
2 tsp Freshly ground allspice
1 tsp Freshly ground nutmeg
1 tbsp ground pepper
1 tbsp ground coriander
1 tsp ground cinnamon
2 tsp Kosher Salt
1 tbsp Lime juice

Blend all ingredients in a food processor until a thick, chunky paste results. Store in a tightly sealed, refrigerated container for several months. Rub the meat thoroughly with this paste. For larger cuts such as roasts, slash the meat at two-inch intervals and force the jerk rub into the cavities. Allow the meat to marinate overnight before smoking over a slow fire until well done. This quantity of marinade is sufficient for two to three chickens or ten pounds of roast. For an extra spicy taste, extra sauce can be used for basting, and great as a baste on spareribs.