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