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Here’s another Back 2 Basics recipe for ya. It’s my Zestuous Rub. This goes great on pork, beef, poultry and seafood. It has a little kick…because hey, it’s Zestuous!

Zestuous RubI grind my own ancho chili powder because one day I had a recipe that called for a dried ancho pepper. I had to buy the whole bag just to get one, so whenever I need chili powder, I just return to that never-ending bag and throw it in the coffee grinder.

But you can buy ancho chili powder already ground. Just don’t use regular chili powder because it has other stuff mixed in like cumin and garlic. What makes this rub so flavorful is the celery salt. It’s that hidden flavor that will leave you licking your lips, craving more.

Zestuous Rub

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Zestuous Rub


  • 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


  • Grind 1-2 dried ancho chili peppers in a coffee grinder. Or buy ground ancho chili peppers.
  • Combine 1 tablespoon of ground chili powder with the remaining ingredients.
  • Rub the spices onto your meat and let it rest about 10 minutes at room temperature before grilling. (There is no need to use olive oil).
  • For boneless pork chops, grill on high for 5 minutes.
  • Flip and grill another 5 minutes.
  • Allow the chops to rest for about 5 minutes before serving.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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