I was going to wait until Smoke Day II before unveiling this, but there was a request for a Mexican inspired rub for Cinco de Mayo. This is not your typical butt rub, I did a test run on spare ribs with some success.
Jimeril’s Southwest Butt Rub II
3 tsp Turbinaro sugar
3 tsp Dark brown sugar
3 tsp ground cumin
2 tsp kosher salt
2 tsp pure ancho chili powder
1 tsp ground chipotle
1 tsp cracked black pepper
1 tsp ground coriander
1 tsp granulated garlic
1 tsp granulated onion
½ tsp dried oregano
½ tsp dried cilantro
¼ tsp cinnamon
Combine all ingredients thoroughly.
Jimeril’s Southwest Butt Rub II
3 tsp Turbinaro sugar
3 tsp Dark brown sugar
3 tsp ground cumin
2 tsp kosher salt
2 tsp pure ancho chili powder
1 tsp ground chipotle
1 tsp cracked black pepper
1 tsp ground coriander
1 tsp granulated garlic
1 tsp granulated onion
½ tsp dried oregano
½ tsp dried cilantro
¼ tsp cinnamon
Combine all ingredients thoroughly.