Sweet and Smoky Chipotle grilling run for pork chicken and seafood

Sweet and Smoky Chipotle Rub

I was talking to a friend yesterday as we were waiting to pick up our kids from school. During the conversation, she said to me that she couldn’t believe I used to be a vegetarian. I said that considering my grill, smoker and total love for meat it is hard to believe that during some of my time at university I did not eat meat.

While I totally respect people who have made dietary choices for themselves like refraining from eating meat, I just couldn’t do it. Anyone who knows me now, and those who follow my blogging, are typically not surprised. My love for meat it quite obvious.

Sweet and Smoky Chipotle grilling run for pork chicken and seafood

That is why I am so pumped about Rub Week on The Black Peppercorn. Yesterday, we got off to a great start with the Island Spice Rub. A jerk inspired rub that is great on chicken and seafood.

Here are some of the other spice rubs:

Sweet and Smoky Chipotle grilling run for pork chicken and seafood

Today’s rub is called Sweet and Smokey Chipotle Rub. This rub, is one I always have in a mason jar on my spice shelf.  I usually quadruple this batch so that I have it on hand any time I need it.

The smokey flavour comes from the chipotle powder and smoked paprika. Cumin and coriander give the rub a southwest or tex-mex essence and the dark brown sugar caramelize the rub on the meat as it grills. It truly is a classic rub and it goes great on chicken or any cut of pork (ribs, chops, tenderloin and more!).

Sweet and Smoky Chipotle grilling run for pork chicken and seafood

Below are pictures of pork medallions rubbed with the Sweet and Smokey Chipotle spice rub. To make them, take a pork tenderloin and remove the silver skin if there is any on the meat. Slice into 1 inch medallions and toss in the sweet and smokey chipotle rub making sure a generous amount of the spice is all over the meat. Rub the spice into the meat and shake off any excess. Grill in a hot oven, using direct heat. Cook for 3-5 minutes per side. Let the meat rest for a couple minutes before serving.

Sweet and Smoky Chipotle grilling run for pork chicken and seafood
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4.5 from 2 votes

Sweet and Smoky Chipotle Rub

A spice rub perfect for grilling pork, chicken, seafood and more. Has the smokey flavour of chipotle powder and smoked paprika and the sweet caramel taste of dark brown sugar.
Course Spice Rub
Prep Time 10 minutes
Servings 1 cup
Author Steve Cylka

Ingredients

  • 2 tbsp chipotle powder
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 2 tbsp salt
  • 2 tbsp dark brown sugar

Instructions

  • Mix ingredients together and store in an airtight container like a mason jar.
  • Use on shrimp, chicken, pork or other meats.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

23 comments

  1. like the rub. takes a smoker to appreciate it. i also like the pic with the jar on its side.

  2. Mmmm, you know I love anything chipotle! 🙂 Looks like a fantastic, versatile rub to have at hand.

  3. I think I have all the listed ingredients for this rub recipe. Gotta make some for the chicken wings.

  4. I’m totally in love with this run, especially because I’m a huge chipotle fan. I can’t wait to slather this all over some ribs!

  5. This rub looks fabulous! I cant wait to try it on some ribs or a steak. So awesome 🙂

  6. Love this smoky ensemble 🙂

  7. I also used to be a vegetarian, but I still don’t eat all that much meat. But there is no way I could refuse these, they look excellent. I LOVE chipotle. I put it in almost everything 😉

  8. I love your rub recipe posts. This is also a fantastic recipe…you could sell these rubs!

  9. We just smoked a pork loin and use your dry rub. It’s lip smacking good!

  10. Any way to adapt this and other rubs to reduce/remove the sugar? We are trying to live without sugar and just as important without the chemical alternatives. Feels like this rub in particular would loose a lot if we just skipped it altogether.

    ‘Brown sugar carmelizing on the meat’

    • You are right that omitting the sugar would change the flavour profile of this rub. Would still be tasty but I think you might miss the sweetness. Do you any other kind of sweetening alternative?? You might try that.

  11. I love this rub. I can’t count how many times I’ve made it. My mason jar has a label on it now with all of the ingredients and measures because I just keep topping it up!

    I do, pending the masses I’m cooking for, modify it, especially by increasing the sugar (caramelizes nice:)). Regardless, a keeper. Thanks again!

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