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Ancho Mole Ribeye Rub

Ingredients:
4 Ribeye Steaks, 10 oz. each
3 tbsp. ancho chile powder
1 tbsp. cocoa powder, unsweetened
1 tsp. granulated garlic
1 tsp. ground cumin
1 tsp. onion powder
salt and pepper
Directions: Combine powders into a bowl and mix to combine thoroughly. Rub the mixture evenly onto both sides of the Ribeye Steaks. Let stand 1-2 hours before grilling. Season both sides of the steaks with salt and pepper and grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.
Servings: 4
Source: KC Steak Company

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