Friday, December 3, 2010

Fiery Mexican Mole Dry Rub

This intensely flavorful, aromatic and spicy-hot dry rub is inspired by Mexican mole sauce, and is excellent on pork, beef and chicken. If not using right away, store in an airtight container.

1 1/2 tsp unsweetened cocoa powder (preferably Mexican)
1 Tbs dark brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
approx. 1/2 tsp ground chipotle (to taste)
1/8 to 1/4 tsp ground habanero powder (to taste - substitute ground red pepper if preferred)
1/4 tsp chili powder (preferably Mexican)
1/4 tsp Spanish paprika
Dash of ground cloves
Dash of ground cumin
Dash of ground coriander
Dash of ground cinnamon
Dash of ground allspice

Thoroughly combine all ingredients in a small bowl until completely mixed together. Pat onto all sides of raw meat or poultry, then let the meat or poultry sit in the refrigerator for 30 minutes to 2 hours to allow the flavors to penetrate. Grill, broil or roast the meat or poultry as desired.

Zestfully yours,

PS: No time to make your own dry rub? Check out the wide variety of dry rubs, BBQ seasonings and spice blends available from the Carolina Sauce Company, many of which are currently on sale!

No comments:

Post a Comment