If feeling really creative, you can dehydrate your own chilis and garlic for dry rubs. It’s actually quite easy to do; I wrote a story last year entitled, “The Modernist Kitchen,” about preserving fruits, herbs, vegetables and spices through all seasons by dehydrating them. Once chilis and garlic slices are dried, I grind them into a powder using either a mortal and pestle (as demonstrated in the video) or a repurposed coffee grinder. I have three small coffee grinders each with a designated use: one is for chilies, one for spices and one for peppercorns, which we grind daily. Both Braun and Krups make inexpensive and capable grinders.
Read about some of my favorite exotic spices for including in dry rubs in the 2012 edition of Estate Tales.
Summary: This dry rub can be easily adjusted to your family’s tastes and is sure to be handed down from generation to generation. Executive Chef Todd Knoll adds ancho chili to complement the fruit flavors in the 2008 Jordan Cabernet Sauvignon.
Preparation time: 30 minutes
Cook time: 15 hours
Number of servings (yield): 10
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