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A beige bowl holds a coarse, multicolored spice blend, enhanced with ancho rub. A gold spoon rests gracefully in the bowl, slightly elevated, cradling the flavorful mix. The background showcases a blue textured fabric.

Dry Ancho Rub Recipe

Kristina Cadelina
Grab your Ancho Chile Powder and let's make this easy and versatile Ancho Rub. This Ancho Chile rub is tasty, smoky and perfect for a delicious piece of fish or use it on red meat or pork ribs. 
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Prep Time 5 minutes
Cook Time 5 minutes
Course Spices
Cuisine Mexican
Servings 1
Calories 25 kcal

Ingredients
  

  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 tsp ground mustard
  • 1/4 tsp black pepper
  • 1/4 teaspoon kosher salt

Instructions
 

  • Measure out each of the spices into a small container or bowl. Gently whisk to combine.
  • Use on your favorite meats or if using later, store in an airtight container.

Notes

Notes:
  • Helpful tips for this Ancho Chile Rub:
    -  Use fresh spices for the most robust flavors.
    - Homemade spice blends can last long but I suggest making what you need for guaranteed freshness.
    - Spice blends can be stored at room temp on spice rack or cabinet.
    - Measure generously.
  • Serving Size: This amount should be good for 1/2-1 pound of meat. 
  • Storing: Store in an airtight container away from heat or moisture for up to 3 months. 
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Nutrition

Calories: 25kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 586mgPotassium: 114mgFiber: 2gSugar: 1gVitamin A: 1165IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword Ancho Rub
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