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Spicy-Sweet Chipotle Rub

By Eliot, on June 2nd, 2012

Sorry I have been out of the loop so long (especially with commenting and keeping up with everyone’s blogs too).   I was barely able to post recipes for my club affiliations and I really missed you guys.   Thanks to all of you who kept on commenting while I totally ignored you.

Here is another grilling recipe that is so delicious and different I cannot put it into words.   Judge for yourself.

Spicy-Sweet Chipotle Rub
Adapted from Latin Grilled Rib Eye Steak with Green Chile Aioli from Food & Wine (June 2012)

2 T. allspice berries
2 T. black peppercorns
1 cinnamon stick (about 1 1/2 inches), broken
7 whole cloves
3 dried chipotles
2 T. sweet paprika
1 t. ground cumin
1 T. chili powder
1/4 scant c. fine sea salt
1/4 c. pure cane sugar or raw sugar

Toast whole spices in a skillet over medium-high heat until fragrant, about 4-5 minutes.   Move spices in pan constantly while toasting.     Set aside to cool.

When spices are cool, place all toasted spices in a spice grinder with the dried chipotles.

Grind to a powder.    Transfer ground spices to a small mixing bowl.

Add paprika, cumin, chili powder, salt and sugar.

Whisk together with a small whisk until combined.

Use on pork, beef or chicken.

 

We generously used this rub on two racks of baby back ribs.

 

Delicious!

I have also used this rub on baked sweet potato fries.   To die for!

This is how my grill man rolls. 🙂 (This is his own brew---much more about that later.)

(And, I am looking for a separate spice grinder so The Hubs doesn’t get coffee with the essence of chipotle!)

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10 comments to Spicy-Sweet Chipotle Rub

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