SMOKY SWEET CHIPOTLE DRY RUB
Provided by Matt Bray
Time 3m
Number Of Ingredients 7
Steps:
- Place all ingredients in a small mixing bowl, and stir until fully combined.
- Sprinkle it or rub it thoroughly on barbecue 5 to 10 minutes prior to grilling.
CHIPOTLE DRY RUB
It's important to make sure that the rub is finely ground before using. Great for brisket, steak and pork. Finish off with a store-bought sweet chipotle barbecue sauce, chipotle raspberry glaze...or one of these Recipe #430587 or Recipe #393304. This recipe contains no salt so be sure to salt before cooking.
Provided by gailanng
Categories Mexican
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a spice mill or blender and grind until even and fine.
- Store in an airtight jar. Will store for about 6 months in the freezer.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.4, Sodium 15.7, Carbohydrate 22.4, Fiber 9.1, Sugar 1.1, Protein 3.9
CHIPOTLE BBQ RUB
An easy, homemade all purpose rub for chicken, pork and beef.
Provided by Lisa Lotts
Categories Condiments
Time 5m
Number Of Ingredients 12
Steps:
- Add the ingredients to a small bowl and whisk to combine. If there are pebble sized pieces of brown sugar or spice, rub them between. your clean fingers to break apart, and blend so that you have a fine powder.
- Transfer to a air tight container. Chipotle BBQ Rub will keep for up to two months. To keep fresher longer, freeze the spice rub.
Nutrition Facts : Calories 33 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1762 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHIPOTLE CHILE RUB
Provided by Food Network
Time 5m
Yield about 2 1/4 cups, enough for 6 servings
Number Of Ingredients 9
Steps:
- Combine ingredients in a large bowl and mix well. Transfer mixture to a sealed container. This rub can be stored in the freezer for several months.
CHIPOTLE DRY RUB
Add that popular smoky chipotle taste to your cooking today with this easy chipotle seasoning. Use it as a rub on meat or a salad for a great spicy. Make your custom mix modified for your needs.
Provided by Dan Mikesell AKA DrDan
Categories Rubs and Sauces
Time 5m
Number Of Ingredients 10
Steps:
- Mix well
- Store in an airtight container.
Nutrition Facts : Calories 19 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 678 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
CHIPOTLE DRY RUB
This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.
Provided by Kristen
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.4 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, Sodium 874.6 mg, Sugar 3.4 g
CHIPOTLE RUB
Provided by Reed Hearon
Yield Makes about 3 1/4 cups
Number Of Ingredients 7
Steps:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.)
CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE
My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called "Off the Eaten Path: Inspired Recipes for Adventurous Cooks". This is a great, zesty grilled shrimp dish!
Provided by loof751
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Shell and devein the shrimp. Pat dry.
- In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
- Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
- Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
- Serve hot or at room temperature with the dipping sauce.
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