Sups! Not So Secret Chili Rub

This is a sweet and spicy rub. Great for most any meat, but I love it with ribs.

Sups! Not So Secret Chili Rub 

Print This Recipe Total time Yield 12Published

makes about 1 cup


  • 3 dried ancho chilies, stemmed, seeded and broken up
  • 3 dried cascabel chilies, stemmed, seeded and broken up
  • 2 dried arbol chilies, stemmed, seeded and broken up
  • 2 tablespoon dark brown sugar
  • 3 tablespoon whole cumin seeds, toasted and ground
  • 2 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet paprika


Preheat oven to 300 degrees F. 

Place the ancho chilies and the cascabel chilies on a lined baking sheet. Toast them in the oven for about 5 minutes. Then add the arbol chili pieces and toast an additional 4 to 5 minutes, until they are very dry and fragrant.

Grind the chilies to a very fine powder using a mortar and pestle or a food processor. Add the remaining ingredients and blend until just combined. Place the rub in a jar with a tight fitting lid and store up to 6 months.