Our Ancho Rib Rub is a sweet and smoky blend made with Ancho Chili Pepper. This blend has spicy a kick! Use as a rub for pork, beef, or chicken. This blend is great anytime you break out the grill.
The flavors of this gourmet ancho rib rub seasoning are perfectly matched. We don’t use any artificial colors or flavors in this (or any) blend, and you’ll notice the difference. Your pork, beef, chicken, prime rib or other meats would be delicious on their own but by adding our ancho rib rub seasoning you will spice it up a notch and add an amazing, rich flavor. This spice rub is rich, complex, a bit spicy and absolutely delicious. Your guests will be asking for your secret ingredient!
The ancho chili pepper is a thick-fleshed chile and is considered one of the “Holy Trinity” of Mexican chiles. When fresh they are referred to as Poblanos so the ancho is a dried Poblano. The drying process gives the chile sweet and mild fruit flavors of dried plum and raisin with tones of coffee, licorice, and tobacco. The chili pepper used in this rub is the most commonly used pepper in Mexico. Ancho chilis register between 1,000 to 2,000 Scoville Heat Units.
Make sure to store in a cool, dry, dark location and in an air-tight storage container for best freshness.
Ingredients: Sugar, Salt, Spices, Paprika, and Dehydrated Garlic.
Ancho Rib Rub
Bulk Pack (1/4 lb through 5 lb) – packed in a clear plastic food-grade zip lock bag
25 LB Bulk Pack – packed in a food-grade liner inside a box
Bottle Pack – packed in one clear, plastic bottle with a screw-on top
Pail Pack – packed in one plastic pail
Tips when applying as a rub: A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.