simple dry rubs for complex flavors
Use these rubs on poultry, meats or seafood for a burst of flavor from the grill. You will need about 1 tablespoon of rub per portion for the Mole Magic Rub and the Curry-Cumin-Chile Rub and about 1 teaspoon per serving of the Chipotle Dry Rub. To use, separate out as much as you need and put away the remaining rub before you touch the meat. Pat meat dry with a paper towel then sprinkle rub all over meat. Rub gently to adhere to the meat – pun intended.
Chipotle Dry Rub
This is potent stuff so less is more here. Caution!
Makes about 1/3 cup rub
1 Tablespoon chipotle chile powder
3 Tablespoons dried Mexican oregano, ground between your fingers, then measured
2 Tablespoon plus 1 teaspoon golden brown sugar
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1. Mix & Store: Mix together and store in sealed jar or container.
Mole Magic Rub
If you like mole sauce, this is it in a flash. Great with beef tenderloin, chicken, fish or shrimp.
Makes about 1/2 cup
2 Tablespoons plus 2 teaspoons ground cumin
2 Tablespoons unsweetened cocoa powder
2 Tablespoons fresh ground black pepper
1 teaspoon dark brown sugar
1 teaspoon ground allspice
1 teaspoon ground coriander
1/4 teaspoon kosher salt
1. Mix and Store: Mix together and store in a sealed jar or container.
Curry-Cumin-Chile Rub
This subtle curry and cumin mixture is perfect with pork, chicken or even lamb. To make a Thai inspired chicken satay, stir 1 Tablespoon rub, 1 Tablespoon minced fresh garlic and 1 tablespoon minced fresh ginger into 1 cup Greek yogurt until well combined. Coat chicken peaces with sauce and marinate 1 hour before grilling.
Makes about 1/2 cup
2 Tablespoons madras curry powder
2 Tablespoons ground cumin
2 Tablespoons chili powder
1 Tablespoons plus 1 teaspoon fresh ground black pepper
1 Tablespoon plus 1 teaspoon dark brown sugar
1. Mix and Store: Mix together and store in a sealed jar or container.
