Ackerman's Chipotle Rub
Rubs
***RUB***
2 anchos; stemmed and seeded
5 dried chipotles; stemmed and seeded
5 centiliters garlic; peeled
1 tablespoon Mexican oregano
1/3 cup kosher salt
***RED CHILE SAUCE***
2 anchos
2 cascabels
1 pasilla
1 canned chipotle
4 centiliters garlic; unpeeled, pan roasted
1 large tomato; pan roasted and seeded
water
salt
sugar
Rub pork chops and grill them. Serve with a basic red chile sauce. Pan roast chilies and oregano until fragrant. When cool, grind in spice mill with garlic and salt. For the sauce, stem and seed the dried chilies. Toast them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes, garlic and chipotle. Add enough water to make it pour able. Strain in a food mill. Pour it back in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary. The rub is good on chicken too. Start a lump charcoal fire, put the chicken in the cold cooking chamber, throw on heavy apple wood smoke initially and slowly ran the temp up to 350F over 1.25 hours. The chicken will be moist with a crispy skin.
Rubs
***RUB***
2 anchos; stemmed and seeded
5 dried chipotles; stemmed and seeded
5 centiliters garlic; peeled
1 tablespoon Mexican oregano
1/3 cup kosher salt
***RED CHILE SAUCE***
2 anchos
2 cascabels
1 pasilla
1 canned chipotle
4 centiliters garlic; unpeeled, pan roasted
1 large tomato; pan roasted and seeded
water
salt
sugar
Rub pork chops and grill them. Serve with a basic red chile sauce. Pan roast chilies and oregano until fragrant. When cool, grind in spice mill with garlic and salt. For the sauce, stem and seed the dried chilies. Toast them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes, garlic and chipotle. Add enough water to make it pour able. Strain in a food mill. Pour it back in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary. The rub is good on chicken too. Start a lump charcoal fire, put the chicken in the cold cooking chamber, throw on heavy apple wood smoke initially and slowly ran the temp up to 350F over 1.25 hours. The chicken will be moist with a crispy skin.
