Recipe by Kristen
"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."
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ground dried chipotle pepper
dry mustard powder
Excellent dry rub! This was perfect for baby back ribs. I cut the amount of ground chipolte powder in half and made up the difference with some additional brown sugar. I like things spicy, but not that spicy... I also used smoked paprika vs. regular because when it comes to baby back ribs that mild smoky flavor pairs well. We did these on the grill and basted them with KC Masterpiece BBQ sauce. There's nothin' like really good BBQ'd ribs!
Not quite what I was looking for...
This rub is great on pretty much any kind of meat. Chicken, pork, steak and even moose. I love spicy foods and this rub is very flavorful.
My husband Rob gave this a high 5, I thought it was way to spicy for myself but he was awwing and hmmmming as he was eating his steak, so he says i can make his steaks this way again. I didn't have dried chipotle pepper so I used red ground cayenne pepper I had on hand. And obviously it worked out very well because he cleaned his plate. Thanks very much, i'll keep this stored just for him.
I cut the salt back by half, that was the only change I made. Absolutely delicious. EXCELLENT on barbeque chicken and gave a nice pop to pre-formed, frozen barbequed hamburger patties. Next time, I'll try this with smoked paprika. I bet that would really take this over the edge.
I omitted the cumin as I am not a big fan of it and it is AWESOME!!!!! I did beer butt chickens rubbed with this and they were phenomenal. I am making home made chicken fingers this week and can't wait to use it again! Edit: the more I use this, the more I like it! I use this as more of a seasoning salt than anything! GREAT in the breadcrmbs for chicken fingers, mixed into ranch dressing as a dip, on things like onion rings, fries, you name it! LOVE this!!!
Made this for dinner tonight and used it on a flank steak. 2 tbsp of rub was the perfect amount for 1.5 lb meat. It had enough heat to be interesting and flavorful, but not so much as to overpower the kids. We'll be using this rub a lot around here.
Love this recipe. We have used this twice now for grilling chicken. The next time we fire up The Big Green Egg for a pork tenderloin, I am going to try this. I doubled this recipe and turned it into a pasty marinade by adding safflower oil. I finely ground the rub in a spice grinder and mixed in twice the oil as volume of spices; I then let the favors meld in the fridge for a few hours. The second time we used this, the marinade had been in the fridge for a few days and just got better with age. The spice combo was so flavorful that I wanted the marinade to be thick enough to leave a smooth, non-powdery coating on the meat. I marinated boneless, skinless chicken breasts for a couple of hours in a zip top bag. We seared the breasts on a 500 degree grill (closed the lid) for 5-6 minutes per side. Before slicing, I let the chicken rest for 15-20 minutes before slicing and serving. I am looking for the perfect cool sauce to serve with this. Yum! Thanks for posting this.
* Percent Daily Values are based on a 2,000 calorie diet.
Chipotle Dry Rub
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 6
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