Sweet Smoke Magic Powder

– recipe courtesy of Sweet Smoke, Oakville

Sweet Smoke Magic Powder
This spicy rub for smoked meats is what Chef Andrew Taylor uses on his traditional southern barbecue at Sweet Smoke in Oakville.

4 ancho chile, toasted
2 chile de arbol
1 tbsp (15 mL) coriander seeds
1 tsp (5 mL) cumin seeds
1 tsp (5 mL) mustard seeds
1 tsp (5 mL) black peppercorns
1 tsp (5 mL) fennel seeds
1 clove
¼ stick cinnamon
½ cup (125 mL) Spanish paprika
1 tbsp (15 mL) kosher salt
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) granulated sugar

Toast chiles in a 350°F oven for about 8 minutes. Let cool and remove seeds and stems. Grind chiles and hard spices in a coffee grinder to a medium-fine consistency. In a mixing bowl combine paprika, salt and sugars. Add spice mixture and mix well. Rub liberally into meats 24 hours prior to smoking.