Best 8 Chile Rub Recipes

ROADHOUSE STEAKS WITH ANCHO CHILE RUB

Steps:

• Prepare grill.
• Combine first 8 ingredients in a small bowl.
• Rub spice mixture evenly over steaks; let stand 10 minutes.
• Place steaks on a grill rack coated with cooking spray.
• Grill 5 minutes on each side or until desired degree of doneness.

ANCHO CHILE RUB

Steps:

• Mix thoroughly.
• To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
• Bring meat to room temp before cooking.
• Enough rub here for 3-5 pounds meat.

CHILE-COFFEE RUB

Steps:

• In a small airtight container, combine chile powder, espresso powder, sugar, cinnamon, and pepper. Cover and shake well to combine. Store at room temperature, up to 1 month.
• To use, heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Rub 1/4 cup mixture on both sides of a 2-pound flank steak; season with coarse salt. Grill about 7 minutes per side for medium-rare, flipping once.

GRILLED STEAK WITH NEW MEXICAN CHILE RUB RECIPE - (4.6/5)

Steps:

• Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor. 1. For the Steak: Combine tomato paste, fish sauce, salt, onion powder, and garlic powder in bowl. Pat steaks dry with paper towels. With sharp knife, cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern. Rub salt mixture evenly on both sides of steaks. Place steaks on wire rack set in rimmed baking sheet; let stand at room temperature for at least 1 hour. After 30 minutes, prepare grill. 2. For the Spice Rub: Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, paprika, and cloves. 3a. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3b. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium. 4. Clean and oil cooking grate. Sprinkle half of spice rub evenly over 1 side of steaks and press to adhere until spice rub is fully moistened. Lightly spray rubbed side of steak with vegetable oil spray, about 3 seconds. Flip steaks and repeat process of sprinkling with spice rub and coating with vegetable oil spray on second side. 5. Place steaks over hotter part of grill and cook until browned and charred on both sides and center registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes per side. If steaks have not reached desired temperature, move to cooler side of grill and continue to cook. Transfer steaks to clean wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 10 minutes. Slice meat thin against grain and serve.

ROAST CAPON WITH CHILE-CILANTRO RUB AND ROASTED CARROTS

Steps:

• Rinse capon and snip away any excess fat from cavity using kitchen shears. Pat capon dry and season with salt inside and out. Let stand at room temperature 30 minutes.
• Preheat oven to 375°F.
• While capon is standing, mash garlic to a paste with salt using a mortar and pestle. Add cilantro, chile powder, cumin, and butter and mash to a paste again.
• Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of breast, working your way down to thighs. Rub one third of butter mixture under skin of breast and thighs. Rub another third of butter mixture in cavity of bird, then tie legs together with kitchen string.
• Put capon in a buttered roasting pan. Scatter carrots around bird and season with salt and pepper. Pour water over carrots. Roast in middle of oven 45 minutes. Remove pan from oven and brush top and sides of bird with remaining butter mixture. Roast, basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2 inches into fleshy part of a thigh registers 170°F, about 2 hours more.
• Transfer carrots with some of pan juices to a heated serving dish and keep warm, covered. Let capon stand 20 minutes before carving.

CHILE RUB

Steps:

• To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking.
• For the Chipotle Chile Sauce: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill.
• For the Creamed Spinach: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper.

CARIBBEAN CHILE SPICE RUB

Steps:

• Combine everything in a spice (coffee) grinder, pulse until it's as finely ground as you want it.
• Let sit at least an hour before using.
• Store in a tightly closed jar in a cool place.

ROADHOUSE STEAK WITH ANCHO CHILE RUB

Steps:

• Combine first 8 ingredients in a small bowl, Rub Spice mix evenly over steaks, let stand 10. min Place steaks on a grill rack coated with cooking spray Grill 5 min on each side or until desired degreee of doneness