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Ancho Mole Ribeye Rub
Ingredients:
4 10 oz. Ribeye Steaks
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 ribeyes. 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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