This simple rub can be used to bring chile-anise flavor and a fair amount of spice to almost any beef, bison or pork cut suitable for dry-heat cooking methods (roasting, sauteing, broiling, grilling, etc). We used it on grassfed beef with delicious results.
2. Pat the rub onto your meat of choice.
3. Optional, but ideal: store the meat in your refrigerator for a few hours before cooking, to let the rub flavors start to work their way into the meat.
4. Grill, broil, pan-roast or otherwise cook the meat as you usually would.
Post your recipe or comment here: