This recipe is actually a wet rub. A dry rub is a blend of seasonings used to rub into meats and poultry before smoking or grilling. This one has moist elements in it, which is why I call it a "Wet" rub. You can brush some on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Zing!
Makes 2 servings
Ingredients:
1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons Ancho chile powder, or chili powder
1 tablespoon ketchup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons Pickapeppa Sauce
5 tablespoons store bought jalapeño jelly
Preparation:
Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly. Stir to form a paste.
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