Lynn's wet rub from the south

Lynn Socko

By
@lynnsocko

The smell of this alone will have you hooked.


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Comments:

Serves:

Rubs 10-15 lbs of meat

Prep:

5 Min

Method:

No-Cook or Other

Ingredients

3-4
dried pasilla peppers
3-4
dried mild new mexico or guajillo peppers
3 clove
garlic
2 tsp
apple cider vinegar
2 tsp
liquid smoke
1 tsp
soy sauce, low sodium
1 tsp
worcestershire sauce, low sodium
1-2 dash(es)
dried ginger
**handful of fresh cilantro
**olive oil

Directions Step-By-Step

1
Amount of meat it rubs is approximate.
2
Remove stem and seeds from dried peppers and place in a food processor. Add peeled garlic and puree.
3
Now add vinegar, soy sauce, Worcestershire sauce, liquid smoke, ginger and cilantro. Start by adding about 1/4 c of olive oil. Puree. If it seems too dry add a little more olive oil until it's a paste consistency.
4
I've used this rub on pork, chicken and beef. The flavor increases the longer you let your meat marinade, up to over night.

About this Recipe

Course/Dish: Spreads, Rubs
Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy