If you’ve taken a look at the ingredients list of your favorite barbecue rub, you may have been surprised to see that many commercially-available rubs have some form of sugar in them. There are definitely sugar-free rubs to be found, but wouldn’t it be better to just make some of your own?
This recipe is courtesy of my friend Jeremy, who has his own Kansas City Barbeque Society competition team, SeaDog BBQ. This rub has a nice, even taste with a hint of spice thanks to its use of chipotle powder.
You’ll Need:
4 tbsp kosher salt
4 tbsp paprika
2 tbsp black pepper
2 tbsp garlic powder
2 tsp onion powder, toasted preferred
1 tsp ground celery seed
1 tsp dried oregano
1 tsp chipotle powder
To make this rub, carefully add half of the salt to half of the paprika, then combine a pinch of the garlic powder, then…just kidding. Just throw it all together, and enjoy.
Where do you get your Chipotle powder from?
I get mine from a local Penzey’s store, but you can also order it from them online. I think I’ve seen it at Whole Foods as well. Barring that, you can buy dried chipotle chiles, toast them in a dry skillet for a couple minutes, then pulverize them in a blender or spice grinder, and finally sift them. I’m sure other pure chile powders would probably work here too, like ancho or New Mexican, if you find those instead.
Thanks Hugh, couldn’t have said it better myself :)
oh, you HAVE to check out sweet freedom farm in NM for chile powder and whole dried chiles! she was my source when i had my little harissa business that went nowhere. still working my way though pounds and pounds of chipotle mecco, guajillo, ancho, NM mild, chimayo, de arbol, and cascabel chiles. CRAP!! her site is down! i hope its temporary… http://www.sweetfreedomfarm.com/
If you have whole chiles, I recommend the cookbook Truly Mexican by Roberto Santibanez. I’ve checked it out from the library twice already, and it’s one of my favorite cookbooks from last year. Lots of adobo sauces and pastes made from dried chiles to use as cooking sauces or marinades. And salsas of course. Very paleo-friendly, too, if that matters to you.
it does matter to me, and im so thankful for your suggestion! i used to live in mexico when i was about 18, and have never been able to replicate the amazing food i ate there. there are so many duds in the world of mexican food. ill go check out the book, and thanks so much!
I’ve never seen ground celery seed. Do you buy the celery seed whole, and grind it yourself?
Melissa, I’ve been able to find it pre-ground, but if you can only find it whole, I’m sure a mortar and pestle would work just fine!
Instructions are hilarious