Here’s a Back 2 Basics recipe: my Zestuous Rub. It’s a versatile, slightly spicy rub that pairs beautifully with pork, beef, poultry, and seafood. The mix delivers a bright, savory kick — after all, it’s Zestuous!
I often grind my own ancho chili powder because one time I needed a single dried ancho pepper for a recipe and ended up buying a whole bag. Rather than let it sit unused, I grind what I need in a coffee grinder. If you prefer convenience, you can buy pre-ground ancho chili powder. Avoid regular chili powder mixes that already include cumin, garlic, or other spices — they change the balance of this rub. What gives this blend a standout flavor is the celery salt; it adds a subtle, savory note that keeps you coming back for more.
Zestuous Rub
Ingredients
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1 tablespoon ancho chili powder -
1 tablespoon kosher salt -
1 tablespoon black pepper -
1 tsp. garlic powder -
1 tsp. onion powder -
1/2 tsp. celery salt
Instructions
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Grind 1–2 dried ancho chili peppers in a coffee grinder, or use 1 tablespoon of pre-ground ancho chili powder.
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Mix 1 tablespoon of ancho chili powder with the kosher salt, black pepper, garlic powder, onion powder, and celery salt until evenly combined.
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Pat your meat dry, then rub the spice mix evenly over the surface. Let it rest at room temperature for about 10 minutes before grilling; there’s no need to add oil.
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For boneless pork chops, grill on high heat for about 5 minutes per side, or until cooked to your preferred doneness.
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Flip once and grill the other side for another 5 minutes, adjusting time for thickness and type of protein.
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Let the meat rest for about 5 minutes before serving to redistribute juices and lock in flavor.
Nutrition information is automatically calculated and should be used as an approximation only.
Additional Info
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