Hot & SPICEY RUB


 
Chris, my favorite hot dried chili is chipotle. I bought a bag full of whole chilies and threw them in a spice grinder. I usually like to add that to my favorite rub to add heat.

Erik
 
Kevin, I don't have much at this time, however the mother in-law keeps telling me about a spice shop not to far from here. I've been meaning to check it out. I guess they have the spices in bulk and you can buy as much or little as you want. What would be some recommendations? After looking there and trying a few perhaps I'll look on-line at a couple of the stores you recommended in a previous post.
If you would attatch those links again I would appreciate it. Thanks.....Chris
 
Available locally would likely be anchos, guajillos, cascabels, negro pasillas, chiles de arbol and probably chipotles. (I don't use chipotles in many rubs for smoked meats but, rather, in rubs for fast-cooked grilled stuff. It adds smokiness when fast cooking is likely not to. Same with smoked paprika.) You might need to hit a Whole Foods for the chipotles; maybe not.

Aleppo and aji amarillo are my favorite chilies. Aleppo is available from. Penzey's and WorldSpice and The Spice House. Other spices are, of course, available at these sites.

Whole and powdered ajis as well as other chilies are available from Sweet Freedom. I know they were recently out of ajis. Not sure of the staus now. The chilies available locally will get you going.

The arbol have heat but zip for flavor, like cayenne. The chipotles will have a bit less heat but smoky flavor. The guajillo has pleasant medium heat (usually) and some darker, fruity flavor and ancho has fruitiness, vegetal notes and pretty much no heat (a good replacement for paprika which is near flavorless in rubs). Cascabels have some heat and berry fruit notes and negro pasillas have full fruit flavor and not much heat.

Aji amarillo and Aleppo have moderate heat and both have full fruity flavor with lots of higher chile flavor notes.
 
There are a few ways you can go... add heat to flavor or add tasty heat. To the rub or to sauce or sprinkle on after the fact.

You can baste your meat once or more with tabasco or Franks Extra Hot. Lots of good black pepper and cayenne can be nice if you already have flavor. You can dive into the tasty chilis like Kevin is talking about.

Here is a rub I made you might like using anchos ... add cayenne to taste or replace say 2-3 Tbsp of ancho powder with ground habanero.

1/4C sugar
1/3C McCormick's Ancho chili powder
1/2 Tbsp granulated garlic
1/2 Tbsp onion powder
1 tsp celery pepper
1/2 tsp ground corriander
1 tsp coarse black pepper
1/3 tsp ground cumin
1/2 tsp marjoram
1 tsp dried cilantro leaves
 
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