This is turning out to be one of my favorite rubs I've made, and I've now mentioned it in two threads, so I figured I'd make a reference thread for it. This is an idea I'd concocted on the fly while trying to develop my own Cajun rub, which is sadly still in development.
The main idea was "just enough" heat, and plenty of flavors, and a little integrated smoke to make it act as a "primer" that can introduce some smoky flavors into meats in addition to chunks used in grilling and smoking.
(T=Tablespoon, t=teaspoon)
for 1 spice jar:
3T Smoked Paprika
1t Cayenne
1T Whole Cumin
2t Whole Coriander
1T onion Powder
2t Garlic Powder
1T Chipoltle Flakes
2T Dark Chili Powder
3 Cascabel Chiles
2 New Mexico Chiles
1t Dried Cilantro
1T Dried Oregano
Cut the tops off the chiles with shears and empty out the seeds, then cut into nickel-sized chunks, and add to a skillet with the cumin, coriander, and chipoltle. Toast these until they're aromatic, and begin to pop. Transfer to your spice grinder with the herbbs and powders, and grind until it becomes a fine dust.
Important: let this sit for about five minutes before opening the lid; I was in a hurry last time around, and spent the afternoon with flavorful lungs.
This will keep for roughly 6 months before going stale. I have not yet made it last a month though!
You can use it as a spice rub, or add it to marinades, and sauces. It plays well with poultry, pork and brisket.
For chicken: I usually like to rub it in with a little brown sugar, and squeeze some lime over it after it's done cooking.
For Brisket and chuck: No sugar, and I usually up the cayenne.
For pork: just like with chicken but I'll make a finishing sauce of cider vinegar, dark mustard, molasses, hot sauce, and black pepper instead of limes.
In general: I like to control how much salt and pepper goes onto my meats, so they were kept separate from this rub. I've found that seasoning first, then spicing allows me to avoid the risk of over-seasoning my meat when I want a spicier product, and the salt helps draw some flavors into the animal.
thanks for reading this!
The main idea was "just enough" heat, and plenty of flavors, and a little integrated smoke to make it act as a "primer" that can introduce some smoky flavors into meats in addition to chunks used in grilling and smoking.
(T=Tablespoon, t=teaspoon)
for 1 spice jar:
3T Smoked Paprika
1t Cayenne
1T Whole Cumin
2t Whole Coriander
1T onion Powder
2t Garlic Powder
1T Chipoltle Flakes
2T Dark Chili Powder
3 Cascabel Chiles
2 New Mexico Chiles
1t Dried Cilantro
1T Dried Oregano
Cut the tops off the chiles with shears and empty out the seeds, then cut into nickel-sized chunks, and add to a skillet with the cumin, coriander, and chipoltle. Toast these until they're aromatic, and begin to pop. Transfer to your spice grinder with the herbbs and powders, and grind until it becomes a fine dust.
Important: let this sit for about five minutes before opening the lid; I was in a hurry last time around, and spent the afternoon with flavorful lungs.
This will keep for roughly 6 months before going stale. I have not yet made it last a month though!
You can use it as a spice rub, or add it to marinades, and sauces. It plays well with poultry, pork and brisket.
For chicken: I usually like to rub it in with a little brown sugar, and squeeze some lime over it after it's done cooking.
For Brisket and chuck: No sugar, and I usually up the cayenne.
For pork: just like with chicken but I'll make a finishing sauce of cider vinegar, dark mustard, molasses, hot sauce, and black pepper instead of limes.
In general: I like to control how much salt and pepper goes onto my meats, so they were kept separate from this rub. I've found that seasoning first, then spicing allows me to avoid the risk of over-seasoning my meat when I want a spicier product, and the salt helps draw some flavors into the animal.
thanks for reading this!
