Brown sugar dry rub with guajillo and pasilla chiles

I’ve been working on a brown sugar dry rub for [primarily] pork but also other meats such as beef and chicken. I’m getting closer…this one is very good. It incorporates some dried Mexican chiles. In order to blend up the chiles smoothly and incorporate the oils, I processed the chiles and garlic in a food processor with olive oil, then mixed that with the rest of the dry rub. The resulting rub has a consistency reminiscent of wet sand, but it marinates meat very well. I made a large batch so I could store the rub for future use, and because of that I used the mixer that makes the job easy. Below are the details.

Ingredients

1 kg brown sugar

100 g salt

25 g coarse black pepper

50 g ground cumin

50 g ground coriander

25 g dried oregano

10 g dried thyme

20 g ground cinnamon

20 g ground allspice

20 g ground ginger

50 g ground dried guajillo chile, finely minced if not processed

50 g ground dried pasilla chile, finely minced if not processed

1/2 large head garlic, finely minced if not processed

1.5 cups olive oil

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