Tasty BBQ sauce and dry rub that coincides with my favorite time of year! Green Chile season!
In the past couple of weeks I mentioned that I am going to participating in the Denver Chile Fest coming up on September 19th at LuLu’s Farm in Brighton. I will be providing cooking demonstrations to the masses. (Eeks). I’m starting to get a little nervous since I will be doing all the demonstrations on my own now! It’s such a cool opportunity that I just need to trust my instincts and run with it! Right? In preparation for this big event, I have been developing some recipes and this week after much trial and error with Hatch green chile heat levels, I came up with this Green Chile BBQ Sauce and Dry Rub. My neighbors and friends are saying “no more ribs, we are gonna get fat”, because I have been handing them out like candy. It’s kinda like, “hey kid, wanna rib”? LOL! Dang, Traeger (one of the sponsors at the event) will be proud! I have pretty much blown through 40 pounds of wood pellets in the past two weeks! Anyway, I will be making ribs (it will feed a lot of people and not so crazy long for the time department) for the event so that I can show off my Traeger skills since they are the major sponsor and I adore mine already! It’s a win win! Just know though, this sauce and dry rub would would be delicious on any meat,pork or chicken. I’m going to tackle a brisket one of these days with this dynamic duo! Enjoy it!
On a quick note, the great Chili or Chile debate. I have to end this because “chili” is the red chili that they make everyplace else besides New Mexico and Colorado. In the Southwest, it’s always Green Chile. That’s it. Enough said… Have a great week!
Finally, a quick plug for my buddy Dave Wood, “The Chile Guy”. He has the best Hatch and you don’t even have to drive down Federal Blvd to get them. His prices are great too. He will be at Wilmore Nursery (County Line/Broadway) on Saturday’s and Sunday’s through October. Get there early in the day because he does run out! You should see the lines! 🙂
- [br][b]For The Green Chile BBQ Sauce[/b][br]
- Olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups green chili chopped, skins and seeds removed and cleaned
- 2 cups ketchup
- 2 tbs Worcestershire sauce
- 3/4 cup of either honey or molasses (great either way)
- 1/4 cup brown sugar
- 1 bottle of a Lager beer (your choice)
- 2 tsp salt
- 2 tsp pepper
- 2 tsp ground cumin
- 1 tsp corriander
- 1 tbs of the dry rub
- [br][b]For The Dry Rub[/b][br]
- 1/4 cup chile powder (green or red)
- 3/4 cup brown sugar
- 2 tsp granulated garlic
- 2 tbs kosher salt
- 1 tbs ground pepper
- 2 tsp ground cumin
- 1 tsp coriander
- 1 tsp Adobo seasoning
- For the sauce, in a medium sized stock pot coat the bottom liberally with olive oil and heat up to a medium temperature. Add the onions, garlic and chile and saute for about 10 minutes.
- Add the ketchup, Worcestershire sauce, honey or molasses, brown sugar, beer, salt, pepper, cumin, coriander and the dry rub. Simmer on low for 30-40 minutes.
- With an immersion blender or in a regular blender in small batches blend until smooth.
- For the dry rub, in a medium sized bowl, add the chile powder, brown sugar, garlic powder, salt, pepper, cumin, coriander and adobo seasoning. Mix to combine. Store in an airtight container until ready to use.
- When ready to use, coat desired meat liberally with dry rub and let sit for 1/2 hour prior to grilling. Finish off your desired protein with the BBQ sauce.
Not the “Family Guy” but the “Chile Guy”!
All the pretty chilies. It’s still early in the season but they are mmm’ mmm’ good!
The “chile claw”…
Freshly roasted chilies hot off the roaster. I wish that you could smell this!
Boy did I get lucky this weekend… Wellfleet Oysters… yum! Just like butter!
very excited to try this. I have always wondered about a green chile style rub for ribs, and have occasionally used an adobo made from new mexico and chipotle chiles that has worked wonderfully on ribs cooked over Apple or Mesquite wood.
Seems to me that Colorado needs to put itself on the BBQ map, and this is the way to do it!
Thanks for the Recipe!
Wow! Thanks Seth! I’m a green chili addict! Stayed tuned when we get closer to September when they harvest them! Colorado should be on a BBQ map! We do a lot of grilling and smoking here! Thanks for stopping by and posting!
I am totally make these! I like the green chile being carried in both the rub and sauce.
Chris recently posted…Grilled Beef Filet with Tarragon Garlic Butter
Super good. I love all the green chilies that we have right now!
I found the green chile ribs to be the bomb diggity. I wish I could make these for every meal. These things are so good they ought to be illegal!
Neddie
Bomb diggity! That’s a good one!
Yay for chile season. Your ribs look fabulous! Great idea. I really like your Green Chile Sauce. And don’t take this the wrong way … but I’m glad I’m not your immediate neighbor. 🙂
Lea Ann (Cooking On The Ranch) recently posted…Butternut Squash Soup with Apple, Blogger’s Clue
Ha Lea Anne! I can bring you stuff anytime!
Those are some great looking and tasting ribs. I’m hoping to stock up on chiles while there.
Larry recently posted…2015 Western Trip – Day 32 & 33 – Wrapping Up Anacortes then Onward To Kamilche, WA
Can’t wait to see you when you are in town Larry!