HOW TO MAKE DRY RUB

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Capachino Ancho Barbeque Dry Rub

Capachino Ancho Barbeque Dry Rub

DRY RUB RECIPES INGREDIENTS
  • 1 cup brown sugar
  • 4 table spoon Instant Capachino
  • 2 table spoon Ancho Chile Powder
  • 1 table spoon Paprika
  • Salt and Pepper to taste
  • 2-4 of you favorite steak [Ribeye's mine]

DRY RUB RECIPES INSTRUCTIONS
Take you Ribeye out of the refrigerator at least an hour before grilling to bring it as close to room tempature as you can. Immediantly put the Barbeque Dry Rub Recipes Favorite Rub on both sides of the steaks. Cover the steaks with plastic wrap. After the steaks have reached room tempature and your grill has reach about 300-350 degrees, place your steaks on the grill. Personally, I like to put some butter on each steak to help carmalize the brown sugar and add flavor while they are on the grill. After 2-4 minutes flip the steak to the opposite side to grill it evenly. Once the steaks reach about 130 degrees remove it from the heat. Let your perfectly grilled steaks set for 10-15 minutes. Enjoy the best steaks ever and tell your friends to join the Barbeque Dry Rub Recipes Site!

Simple BBQ Dry Rub Recipe










Simple BBQ Dry Rub Recipe


Dry Rub Recipe Ingredients:
  • 2 tablespoons brown sugar
  • 1 tablespoon sea salt
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons ground black pepper
  • 3 tablespoons paprika
  • 2 tablespoons cayenne pepper
Dry Rub Recipe Instructions:

1. Combine all ingredients in bowl.
2. Rub generously over peice of meat.
This recipe works well for pork, chicken or beef. It will cover approximately 2 lbs. of meat.