Dry rubs are spice blends that are rubbed into meats to give them a fuller flavor for roasting, grilling and barbecuing. This recipe is a basic blend with a taste of the American Southwest. Vary the ingredients and amounts to your liking.
Southwestern Dry Rub
Course: Rubs, Sauces, Spice BlendsCuisine: United States, Southwestern, Tex-Mex1
cupGive your grilling an extra kick when you use this easy-to-make rub with a taste of the American Southwest.
Ingredients
Dried ancho chiles — 2
Sweet or smoked paprika — 1/2 cup
Brown sugar — 1/4 cup
Granulated garlic — 2 tablespoons
Ground coriander — 2 tablespoons
Ground cumin — 1 tablespoon
Kosher salt — 1 tablespoon
Pepper — 2 teaspoons
Cayenne pepper — 1 teaspoon
Directions
- Using tongs, lightly toast the ancho chilies over a stovetop flame, flipping back and forth until they are softened. Take care not to char them. Remove and discard the stems and seeds from each pepper, and grind the peppers to a powder in a coffee grinder.
- Combine the ancho pepper powder with the remaining ingredients and store in a well-sealed container in a cool, dark place or in the freezer.
- To use, rub the spice blend into meat, poultry or seafood. Wrap tightly with plastic wrap and refrigerate for a couple hours or overnight for meats and poultry, or for 30 minutes to an hour for seafood, before roasting, grilling or barbecuing.
Southwestern Dry Rub Notes and Variations
- Other possible additions: Onion powder, garlic powder, ground mustard, oregano, lemon zest.
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