Chipotle powder is one of those spices that once you try it, it’s hard not to crave it. That smoky heat is special, and it’s also a ton of fun to experiment with, especially with barbecue. This chipotle dry rub recipe layers that flavorful smokiness with the earthy sweetness of brown sugar and the pungency of garlic and onion powders. Most any well-stocked kitchen can pull this together out of the spice rack, and it’s simply delicious on grilled steaks, pork, chicken, and seafood.
🌶️ Quick recipe snapshot
| Flavor profile | Smoky and savory, with a little sweetness from brown sugar and a garlic and onion backbone. |
| Primary heat source | A tablespoon of chipotle powder. |
| Heat level | Mild to medium. Chipotle runs 2,500 to 8,000 SHU, and three tablespoons of paprika spread that heat through the blend. |
| Texture | A fine, loose powder. The brown sugar may clump a little. |
| Best uses | Steaks, pork, chicken and seafood on the grill. |
| Customization ideas | Smoked paprika for more smoke, cayenne for more heat, less salt for brined meats. |
| Before you start | Three minutes to mix. It makes about seven tablespoons, a little under half a cup. |
Flavor notes
Chipotle powder is ground chipotle, and chipotles are smoked, dried jalapeños, so it runs 2,500 to 8,000 SHU. A tablespoon in this much rub gives you real smoke and a steady warmth more than a burn.
Paprika is the base, at three tablespoons. It gives the rub its brick-red color and a mild, sweet pepper flavor, and it spreads the chipotle’s heat across the whole blend. And if you want the smoke doubled, swap in smoked paprika.
Salt and brown sugar go in at the same amount. The salt seasons the meat, and the sugar caramelizes on the surface and helps build a crust. That sugar is also what can scorch over very high, direct heat. So for thick steaks, sear over the hot side of the grill and finish over the cooler side.
About a tablespoon of rub per pound of meat is a good starting point. Five or ten minutes on the meat before grilling is enough for it to stick. But if you’ve got time, rub it on a few hours ahead and keep the meat in the fridge, which gives the salt longer to work its way in.
Adaptation ideas
It’s an easy base to tweak for whatever’s going on the grill.
- Want more heat? Add half a teaspoon of cayenne, or take the chipotle powder up to a tablespoon and a half.
- Want more smoke? Use smoked paprika in place of regular paprika.
- Cooking brined or cured meat? Cut the salt in half or leave it out, since the meat is already seasoned.
- Doing ribs or pork shoulder? Double the brown sugar for a sweeter rub that suits low-and-slow cooking.
- Want it more Tex-Mex? Add a teaspoon each of ground cumin and dried oregano.
- Rubbing shrimp or fish? Grate in a little lime zest just before you use it.
Serving ideas
It’s made for the grill, but it works in the oven and the skillet too.
- On steaks. Rib eye, strip or flank, seared hot and finished over lower heat.
- On pork. Chops, tenderloin or ribs.
- On chicken. Thighs, wings or a whole spatchcocked bird.
- On shrimp or salmon. A lighter coat works best, since seafood cooks fast.
- Beyond meat. Toss it with roasted potatoes or sprinkle it on buttered corn or popcorn. There are more ideas in our guide to chipotle powder uses.
Storage notes
Keep it in an airtight jar in a cool, dark cupboard, and use it within about six months while the spices are still fragrant. Brown sugar can clump over time, so break it up with a fork or give the jar a good shake before using.
Pour out what you need into a small bowl before you start, because once your fingers have touched raw meat, they shouldn’t go back into the jar of rub.
Like this recipe? You’ll love these too:
- Spicy Homemade Chili Powder: Another pantry blend, with paprika, cumin, oregano and cayenne.
- Homemade Piri-Piri Seasoning: A dry rub with ginger, cardamom and piri-piri pepper heat.
- Harissa Seasoning: Dried chiles, smoked paprika, cumin, coriander and caraway.
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Smoky Sweet Chipotle Dry Rub
Ingredients
- 3 tablespoons paprika
- 1 tablespoon chipotle powder
- 1 tablespoon salt
- 1 tablespoon light brown sugar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Place all ingredients in a small mixing bowl, and stir until fully combined.
- Sprinkle or rub it thoroughly onto your meat or seafood 5 to 10 minutes before grilling.
