The BBQ Report

This is a basic chili rub, good for rib-eyes, skirt steaks, and even brisket. This recipe makes enough for a couple of good size steaks. If you make extra, it will keep for several months if stored in an air-tight container.

Ingredients

• 5 tsp. chili poweder
• 1 1/2 tsp. kosher salt
• 1/2 tsp course ground pepper
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. dried oregano