This cocoa chili rub is sweet, spicy, smoky and a little bit chocolatey. It's made with cocoa powder, ancho, chipotle, brown sugar, salt and garlic powder and adds unique flavor to grilled or pan-seared steaks.
Recipe ingredients and notes:
This spice rub is inspired by the flavors of the Mexican sauce mole poblano and has a similar flavor profile. Ancho chili and chipotle powder give the rub a deep, dark, slightly smoky flavor that's intensified by unsweetened cocoa powder. Brown sugar adds a bit of sweetness and helps create a delicious, charred crust on the meat once the sugar caramelizes.
- I like to use natural unsweetened cocoa powder (as opposed to Dutch process cocoa powder) for this dry rub. Natural cocoa powder has a slightly sharper flavor, which works well in this rub.
- You can use light or dark brown sugar for this rub.
Full Recipe
Cocoa Chili Rub
This cocoa chili rub is sweet, spicy, earthy and a little bit chocolatey. It adds a unique and delicious flavor to grilled or pan-seared steaks.Makes about ¼ cup. I recommend to use about ½ tablespoon per 6-ounce steak.
Equipment:
Ingredients:
Method:
- Add all ingredients to a mixing bowl. Stir until well combined and no cocoa powder clumps or brown sugar clumps remain.
- Store in an airtight container in a dark, cool and dry place.
Recipe notes:
*I like to use natural unsweetened cocoa powder (as opposed to Dutch process cocoa powder) for this spice rub. Natural cocoa powder has a sharper flavor that works well in this spice rub.
**You can use light or dark brown sugar.
How to use the rub:
- Pat the meat dry using paper towels.
- Sprinkle the dry rub evenly on the meat.
- Grill or sear.
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Nutrition (estimate only):
More steak rub recipes:
- Here is another great steak rub with brown sugar.
- For more spicy and smoky flavors check out this espresso rub recipe.
- This chimichurri seasoning has a great herb, pepper and lemon flavor.
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