I have 4 great ribeyes I am packing on a cooler and taking to a friends to grill out with tomorrow. I was planning on pre-seasoning them and putting them into the cooler. I am wondering if I should stick to a basic Kosher salt and fresh grated pepper rub or if I should just put some of my Kansas City rub on them, which obviously contains salt and pepper. My Kansas City rub recipe is listed below:
½+ cup turbinado sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon chipotle pepper powder
Thoughts?
½+ cup turbinado sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon chipotle pepper powder
Thoughts?