Smoky Ancho Rub

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES

We like this rub on corn on the cob, onions or leeks, zucchini and other summer squash, portobello mushrooms, wedges of pumpkin or other winter squash, and small sweet potatoes.

The Smoky Ancho Rub is a versatile and flavorful seasoning blend that adds a deep and smoky dimension to a variety of dishes. Comprising a blend of ground dried ancho chile, smoked sweet paprika, and other complementary spices, this rub brings a touch of heat, earthiness, and a hint of smokiness to your culinary creations.

Ancho chile, known for its rich and slightly fruity flavor, forms the base of this rub, while smoked sweet paprika contributes a smoky aroma that evokes the essence of cooking over an open flame. The combination of spices like garlic and onion powder enhances the rub’s complexity, while kosher salt and smoked salt balance the flavors and add depth.

This rub is particularly well-suited for grilled or smoked vegetables. Its dry composition adheres well to the surface of the vegetables and creates a flavorful crust when exposed to heat. While vegetables don’t have the natural fats found in meats, the smoky ancho rub compensates for this by infusing them with a bold taste profile that captures the essence of outdoor cooking.

Whether you’re grilling, smoking, or even roasting vegetables, this smoky ancho rub is a fantastic seasoning choice that elevates their taste and texture. Its versatility extends to various types of vegetables, from hearty root vegetables to tender greens. With its well-balanced blend of spices, it adds a delightful smokiness that complements the freshness of the produce.

This rub is a great addition to your spice repertoire, offering an effortless way to enhance the flavors of your vegetable dishes. It’s a reminder that even without the addition of meat, you can create dishes bursting with smoky, savory goodness that will delight veggie lovers and carnivores alike.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• ¼ cup ground dried ancho chile
• ¼ cup smoked sweet paprika
• ¼ cup kosher salt or coarse sea salt
• 1 tablespoon smoked salt or additional kosher salt or coarse sea salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery salt

INSTRUCTIONS:

1. Mix the Rub: In a bowl, combine the ground dried ancho chile, smoked sweet paprika, kosher salt, smoked salt, garlic powder, onion powder, and celery salt.
2. Apply the Rub: Before cooking, lightly sprinkle the rub on oil-sprayed vegetables, ensuring an even coating.
3. Store the Rub: Any leftover rub can be stored in a covered container in a cool, dark pantry for up to 3 months.

SPICING TIP:

• Vegetables are excellent candidates for grilling and smoking due to their natural flavors. They cook relatively quickly and can be done to your desired level of doneness. When grilling vegetables, it’s beneficial to use a “wet” seasoning method that includes oil or butter since vegetables lack natural fats that could otherwise prevent sticking or drying out. If you choose a dry rub like this one, consider spritzing the vegetables with a vegetable oil spray to enhance the cooking process and flavor.