Remove stem and seeds from dried peppers and place in a food processor. Add peeled garlic and puree.
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.
I've used this rub on pork, chicken and beef. The flavor increases the longer you let your meat marinade, up to over night.