Reviewed: Aug. 20, 2011

LOVE this. Also very good on flank steak.

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Reviewer:

bikerchickie

Cooking Level: Expert

Living In: Walnut Creek, California, USA

Reviewed: Jun. 24, 2011

More sweet than spicy in my opinion.

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Reviewer:

ForschlerMamma

Cooking Level: Beginning

Home Town: Olympia, Washington, USA

Living In: Santa Clara, California, USA

Reviewed: Feb. 4, 2011

I am visiting with my son and bought some top round steaks to cook for him.After looking up your recipe I decide to try it. I must say it turned out very well, although I did not have ancho chile powder or chile powder. I used a chipolte spiced barbecued sauce, some steak rub along with the other ingredients and was happy with it. I will try it again when I can get the other spices.

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Reviewer:

chefwannabe

Reviewed: May 12, 2010

I've given up making this every time I use it. I now quadruple it and keep it in my pantry so it's ready to go whenever I want it (all the time!) My variations on this are based on my pantry: I use 1 teaspoon of cayenne pepper instead of the combination of chipotle and ancho, and I use Lawry's seasoning salt, skipping the "to taste" salt. This rub is amazing! I use it on sirloin steaks all the time, and they are juicy, and perfectly spicy-sweet. Thank you for the great recipe!

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Reviewer:

ilkaisha

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: May 10, 2010

I used this on sirloin strip steaks & they were so juicy and delicious. Didn't have chipotle or ancho chili powder so I used about 1/4 tsp each of cayenne pepper, cumin and red pepper flakes. I cut the sugar down to 1 Tbsp and only used about 1/2 Tbsp of chili powder. We found this was perfect. I think that if you use all the chili powder called for it would be too much. The steaks were so juicy and the juice was delicious. Served with perogies and mushrooms cooked with garlic and peppers. Resturaunt quality meal. Thank you for sharing.

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Reviewer:

DEADTIRED

Reviewed: Apr. 23, 2010

This rub was fantastic! I scored my steak and let the rub penetrate for about an hour before grilling. I had to alter the recipe a bit due to ingredients on hand, I didn't have ancho chili powder (not sure what this is) so I used cayenne pepper and some red pepper flakes and I also used a regular season salt instead of a salt free seasoning. Only complaint I had from the family is I only did this on one of the steaks for a test run. I enjoyed mine but my family was regretful I didnt "rub" theirs.

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Reviewer:

tiff

Cooking Level: Beginning

Reviewed: Mar. 4, 2010

I can see using this recipe on any beef, grilled, fried, broiled, or whatever you like. I modifed the recipe to include 1/2 of the sugar, due to other reviews, and also did not have all the various chili powders, so I substituted cumin, cayanne pepper, white pepper, and a spicy salf free seasoning blend. It turned out wonderful. Will definetly make this again.

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Reviewer:

Kelly

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 6, 2009

This was really good! This was the 1st time ive ever used a dry rub. I let it sit overnight and it was great. I plan on using this rub often.

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Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Jul. 13, 2009

I'm a vegetarian and my boyfriend eats meat. I used this rub on his steak and my soy "chicken" and we both loved it. I will definitely be making this again!

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Reviewer:

mydogsletmelivehere

Reviewed: Jun. 21, 2009

I liked it a lot but gave it 4 as I did change it a little. 1 TB of chili I used as directed but adding another 1 to 1 1/2 tsp each of ancho and chipolte peppers sounded like it was going to be a bit TOO spicy for my "moderately spicy" taste. I used what I had on hand (red pepper flakes and cayenne as "other peppers") and only used a 1/4 tsp...this was plenty spicy for me. I also added 1/4 tsp of cumin....it just seemed a natural pair with chili poweder and isn't too much on the "heat" like the hot peppers. This is probably one you won't make everyone happy as different folks have different likes on how hot they like things.

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