The Ancho chile has been a staple in barbecue, so much so there are several rubs out on the market that propose to be the ‘best’ and will cost you anywhere from $3.99 – $12.95. Once you calculate shipping, well let’s face it shipping can be just as expensive as the price of the product.
You also are trusting the manufacturer that these seasonings are ‘fresh’. What I mean by fresh is that it has not been sitting on the shelf for months, and of course the sodium content. I say do away with the fancy packaging and make yourself a full 8 ounces (a cup) and store it an air tight mason jar.
To me the ideal rub should have just enough spice that you notice it, but it should not be so much that it over powers the meat. This spice blend is a smoky-sweet version, and I use it on pork ribs (baby back and St. Louis) and chicken (brined) before grilling or putting them on the smoker.
Note that this can be made ahead and put in an air-tight mason jar at room temperature for about 2 months. It won’t last that long.
[gmc_recipe 5718]
