Best Chili Rub Recipes

COWBOY STEAK WITH COFFEE AND CHILI RUB

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER

Steps:

• Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
• Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
• Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
• Remove the steaks from the refrigerator and unwrap.
• Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
• When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.

COCOA CHILI RUB

Steps:

• Place all ingredients in a covered jar or ziploc bag and shake to evenly blend.
• Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it!
• This recipe makes enough for two small whole pork tenderloins or 6-8 chops.
• Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.

CHILI RUB

Steps:

• Mix all ingredients in a small bowl.
• Rub evenly over desired meat.

GRILLED TURKEY BREAST WITH CHILI CUMIN RUB

Steps:

• If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
• Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
• Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.

GRILLED BEER-CAN CHICKEN WITH SPICY CHILI RUB

Steps:

• Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
• In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
• Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
• With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.

CHILI-CUMIN RUB RECIPE - (4.1/5)

Steps:

• Combine seasonings. Coat meat evenly with the rub. Refrigerate 30 minutes or up to three hours for stronger flavor. Seasoning mixture may be used for pork, chicken or beef. This recipe yields about 2 3/4 tablespoons.

GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB

Steps:

• In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
• Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.

CHILI COCOA STEAK RUB

Steps:

• 1. Grind all ingredients til uniform in size. Store in a jar with a good seal. Enjoy!

ROAST CAPON WITH CHILI-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 for 30 minutes.
• Preheat oven to 375 degrees F.
• While capon is standing, mash garlic to a paste 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 the breast, working your way down to thighs.
• Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the 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 the carrots.
• Roast in middle of the oven 45 minutes.
• Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
• Continue to 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" into fleshy part of a thigh registers 170 degrees, about 2 hours more.
• Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
• Let capon stand 20 minutes before carving.

GRILLED BEER-CAN CHICKEN WITH SPICY CHILI RUB

Steps:

• Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
• In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
• Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
• With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.

CHILI RUB SLOW COOKER PULLED PORK

Steps:

• Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
• In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
• Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
• Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.
• Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
• Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.

CHILI RUB SLOW COOKER PULLED PORK

Steps:

• 1. Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
• 2. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
• 3. Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
• 4. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste Makes 8 to 10 servings
• 5. This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.

CHILI RUB SLOW COOKER PULLED PORK

Steps:

• Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste Serving Suggestions This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad. Nutrition per serving Calories: 240 Fat: 11g Saturated Fat: 3g Cholesterol: 90mg Sodium: 540mg Carbohydrate: 1g Protein: 32g Fiber: 1g

BONELESS COUNTRY RIBS WITH SPICY CHILI RUB (DRY)

Steps:

• Mix the dry spices together in a small bowl. This shold equal about 1/2 Cup of rub. Mix dry ingredients well. Put the pork ribs in an aluminum pan, then rub both sides of the meat with rub evenly coating. You can rub the spices in with your fingers. Be SURE to wash your hands before and after handling the meat.
• Transfer meat from pan to grill and cook 8-10 minutes on each side until thoroughly cooked. Cut into the meat to check doneness.
• **I add in a few Tablespoons of brown sugar to this mix to cut some of the heat **.
• *** Can use bone in easily as well.

CHILI RUB FOR PORK

Steps:

• Trim fat and slash edges at 1 inch intervals.
• In bowl, combine dry ingredients. Stir in oil. Rub all over chops.(Can prepare a day ahead and refridgerate).
• Grease grill and cook until juices run clear. Approx 8 minutes.

ALL PURPOSE CHILI LIME CHICKEN RUB

Steps:

• 1. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.* GRILLING DIRECTIONS 2. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F. 3. Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) 4. Remove chicken from grill and let rest 5 minutes before slicing.

CHILI LIME RUB (NO GARLIC, NO ONION)

Steps:

• Massage lime juice into both sides of the meat and let sit for 5 minutes.
• Rub desired amount of dry rub mixture into both sides of the meat.
• Grill meat; sear both sides of the meat then reduce heat and cook till the meat reaches the recommended temperature.

CHILI MINT RUB

Steps:

• Leave lamb to get to room temperature.
• place all other items in food blender to create a paste. spread half of mixture over lamb, alow to stand for 2 hours.
• Place in foil tray and cover with rest of mixture. Cover tray with foil( TIGHTLY ).
• cook for 1 hour in covered bbq. Remove foil and cook a further 30 minutes, or until done to your taste.
• Mint leaves to be loose packed.

CHILI POWDER RUB

Steps:

• Combine all ingredients and store in airtight container. Use to add flavor to grilled, broiled, or baked fish, poultry, or meat.