Ancho & Pasilla Steak Rub

Deep, smoky chile flavor built for a serious crust. Ancho and pasilla bring dark fruit and smoke rather than raw heat, which is why it works as well on brisket and burgers as it does on a ribeye.

Flavor profile: Smoky, earthy, dark chile.
Heat level: 3 of 5 — noticeable warmth, not punishing.
Best on: Steak, burgers, brisket, fajitas, roasted vegetables.

How to use: Season heavy on steaks and let the rub set for 20 minutes before a hot sear.

Ingredients: Salt, Ancho Powder, Garlic, Black Pepper, Onion, Disodium Inosinate & Guanylate, Pasilla, Spices.

Allergens: No known allergens. Gluten free.