This recipe was originally created for my grilled chile-rubbed ribeye steak, but I’ve used it in a number of other dishes and I know you will find many other uses for it as well. The flavor on the ribeye was great, so I would use it on any grilled steak. I even tried it on a burger and loved it. Just yesterday, I used it on a grilled tri-tip roast and it was amazing. I remember a Mexican restaurant in Wisconsin that seasoned their warmed tortilla chips. So I tried the chile rub sprinkled on some warmed tortilla chips and was very surprised how much I like it. I think this would really be great as a spicy season salt for French fries. I will have to try that soon. It would be great to hear from readers who find some other inventive uses for this rub.
Chile Rub
Print recipeIngredients
- 1 Tablespoon Chipotle Chili Powder (see recipe below)
- 1 Tablespoon Sea Salt
- 1/2 Tablespoon Sugar
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Chipotle Pepper (ground)
Directions
|
Mix all ingredients together and store in an airtight container. |  |
Chipotle Chili Powder
Ingredients
- 2 Tablespoons Chipotle Peppers (ground)
- 2 Tablespoons Cumin (ground)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Ancho Peppers (ground)
- 1 Tablespoon Mexican Oregano (ground)
- 1/2 Tablespoon Black Pepper (ground)
Directions
|
Mix all ingredients together and store in an airtight container. |  |
Wow, these seem so simple to do. I’m beginning to wonder why I’ve been spending so much for spices with nice labels, but no real flavor. I can’t wait to try these out!