Stephen Tanner (
Fri, 15 May 1998 15:34:00 -0400

JOE1BOXER wrote:
> I have a challenge for all you hot heads out there.  It is getting to that
> time of year when bbq is one of the great things to do.  So I figure what
> better place to go looking for a good rub recipe then here.  I am looking for
> the hottest, tastiest, chile-head worthy bbq rub recipes.  So if you are up to
> the challenge: post you best rub recipes.
>    -Joe
Hey Joe,
Here's one from my cookbook on-line.
								Recipe #90



	1/4 cup dried Mexican oregano
	1/4 cup corn oil
	5 dried chipotle chiles, stemmed, seeded, and deveined (wear rubber
	5 ancho chiles, seeded and deveined (wear rubber gloves)
	25 garlic cloves
	1 1/2 cups coarse salt


	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 or 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. Makes about 3 1/4 cups.

Steve Tanner
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