Summer BBQ Recipe - Southwest HeatBy Santa Fe School of Cooking
Summer BBQ Recipe - Southwest Heat
Here’s a great dry rub recipe from the Jamison's' Book Smoke and Spice. It's hard to beat when you want some heat! Good on beef (from steak to burgers), on pork chops, and even on trout. Some people like to add a few tablespoons of onion powder or onion salt to this blend.
1/2 cup ground New Mexican red chile (Chimayó Chile Powder)
1/2 cup ground ancho chile
3 tablespoons coarse salt, either kosher or sea salt
3 tablespoons ground cumin
1 tablespoon dried oregano, preferably Mexican
Mix the spice thoroughly in a bowl. Store covered in a cool, dark pantry.