Not rubs, but here are two killer marinades from the family collection:
HONGOS EN CHIPOTLES
Mushrooms in Chipotle Sauce
1 pound bite sized mushrooms. Small buttons or criminis are good. Larger shrooms can be quartered or coarsely cubed. Portobellos are excellent!
1 large onion, sliced.
¼ to ½ cup chopped parsley or cilantro or blend.
1 teaspoon each thyme and oregano.
1 small can chiles chipotles adobados, chopped. (The SMALLEST, 60gm size!)
1 dry chipotle, chopped.
1 small can tomato sauce.
Salt to taste.
Sauté the onion and mushrooms til barely tender in butter and/or olive oil. Stir in all other ingredients, simmer til tender. Serve hot with corn chips and/or cocktail size tortillas.
Time is saved and little lost if the tomato sauce, chilies, thyme, and oregano are blended in a blender.
All quantities are to taste! More shrooms, onions, and tomato sauce (or added chopped tomatoes) make a milder dip. More chipotles, hotter.
Made with extra tomatoes (the tomatos acid cools the fire), this is the best of mushroom omelet fillings!
Blended to a coarse paste or thick liquid, this is also a terrific marinade and basting sauce for chicken and ribs.
THAI DYE CHICKEN
Blend:
½ cup soy sauce
½ cup oyster sauce
¼ cup chopped cilantro
¼ cup melted butter
Marinate whole chicken legs-thigh and drumstick- overnight. Bake 1 hour, basting with marinade.
Enhancements/variations:
Blend marinade in a blender, adding, to taste:
2 inch piece fresh ginger and/or
1 or 2 fresh serrano chilies
This works very well for ribs and kebabs, has been known to seriously overpower fish. The butter may be omitted without serious effect.