Summary

The Smoky BBQ Rub is a robust concoction that brings the essence of authentic barbecue right to your kitchen. This blend is crafted without any artificial flavors; instead, it relies on natural ingredients like Pimenton de la Vera, a smoked paprika from Spain, and the smoky heat of chipotle. These are complemented by brown sugar for a touch of sweetness, kosher salt, yellow mustard, European coriander, black pepper, garlic, Turkish oregano, and a hint of cloves. It’s a salt-forward mix that balances smokiness with subtle heat and aromatic herbs, perfect for any meat lover's pantry.

History

The art of barbecue has roots that stretch back millennia, with each culture adding its own twist to the smoky, savory tradition. Smoky BBQ Rub draws inspiration from the rich history of smoked spices, particularly the Spanish tradition of using Pimenton de la Vera, a smoked paprika. This paprika from the La Vera region of Spain has been a staple since the 16th century when peppers were brought back from the New World. Its smoky depth is achieved through a traditional drying process over oak fires, a method that has been passed down through generations.

In contrast, the chipotle pepper brings a distinctly Mexican flair to the blend. Chipotle, which is essentially a smoked and dried jalapeño, has been used in Mexican cuisine for centuries, adding a smoky heat that complements the paprika's flavor. This blend of Spanish and Mexican influences in our Smoky BBQ Rub showcases how different cultures have embraced and adapted the concept of smoking spices to enhance their culinary creations.

Why We Love It

We love its ability to impart deep, smoky flavors without the gimmicks of artificial additives. The combination of Spanish smoked paprika and a whisper of chipotle not only adds a genuine smokiness but also introduces a mild, enjoyable heat. It’s our go-to for transforming simple chicken and pork into something spectacular, and it even works wonders on snack mixes!

The More You Know

Did you know that the word "chipotle" comes from the Nahuatl word "chilpoctli," meaning "smoked chili"?