Chipotle Rub

09 March 2012
Rick Bayless, Chef

Adobo Seco de Chile Chipotle

The flavors of this dry rub are similar to those of the Garlicky Ancho Chile Rub, with one exception: the sweet smokiness makes it perfect for anything made with pork or with roasted “starchy” vegetables (potatoes, carrots, sweet potatoes).


1 1/2 cups


    • 4 garlic cloves, peeled and finely chopped or crushed through a garlic press
    • 1/2 cup mild paprika (one of the smoked paprikas would be more than welcome)
    • 1 1/2 tablespoons pure ground chipotle chile powder (available from national companies, like McCormick, Mexican groceries and internet sites)
    • 1 tablespoon sugar
    • 2 teaspoons ground black pepper
    • 2 1/2 tablespoons salt


In a bowl, stir together all of the ingredients until thoroughly blended. Scoop into a container, cover and store in the refrigerator for up to a month or more.

Mexican Everyday cookbook by Chef Rick Bayless

Recipe from Mexican Everyday by Rick Bayless with Deann Groen Bayless.


No reviews have been made, be the first!

Leave a Comment

What is the name of the town in Michigan where we build our grills?
(Hint: It is also in the name of the company.)

Innovation is at the heart of every Kalamazoo product. Each part of the collection — from grills and pizza ovens to refrigeration and cabinetry — represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.