Everything Basting Sauce
March 19, 2017
Barbecue Sauce Recipe
March 19, 2017
Four Pepper Steak Rub
March 19, 2017
This dry rub is loaded up with lots of ground chilies giving it both heat and a unique flavour. Works well on beef, but can be used on lamb. This recipe also provides a wet rub and marinade option using the seasoning rub as the base.
- Prep: 10 mins
- Cook: 10 mins
Directions
1Place all pepper into food processor and grind until mixture forms a powder (about 10-12 pulses).
2Carefully remove lid, making sure to step back from the loose dust.
3You can wear a mask to help with this part.
4Place rub into a bowl and combine remaining ingredients.
5Use immediately. Store rub in an air tight container in a cool dry place for up to 6 months after preparation.
6Use desired amount to flavour steaks, pork, and even game meats like venison, etc.
Wet Rub Option
1Add 2tbsp. of olive oil to the rub to create a paste.
2Add more oil if the paste is too thick for your liking.
3Apply onto steak and either grill immediately, or cover and let marinate in refrigerator for 1-3 hours.
Marinade Option
1Add 2tbsp of olive oil and 1tbsp. of apple cider vinegar.
2Stir mixture and coat steaks with mix mixture.
3Cover and refrigerate for 2-4 hours.
4This will make enough to marinate 2 larger steaks. Double or triple recipe to accommodate the amount of steaks you will be cooking.
Ingredients
2 Dried Ancho Peppers, seeds removed
8 Chipotle Peppers, seeds removed
2 Smoked Habanero chilies, seeds removed (use less or omit if preferred)
2 tbsp Sea Salt
2 tbsp Coarse ground Nlack Pepper
1 tsp Garlic powder