This cocoa chili rub is sweet, spicy, earthy and a little bit chocolaty. It adds a unique and delicious flavor to grilled or pan-seared steaks. The 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.

Recipe ingredients and notes:
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.

How to make it:
Add all ingredients to a small mixing bowl. Stir until well combined and no cocoa powder clumps or brown sugar clumps remain.

How to store it:
Store in an airtight container in a dark, cool and dry place.
How to use it:
This dry rub is excellent on steak. Generously rub the spice mix on the meat, then grill or pan sear.
How spicy is this rub?
This dry rub is moderately spicy from chipotle and ancho chili powder.
More delicious dry rubs for beef:
- Chipotle BBQ Dry Rub5 Minutes
- Chimichurri Dry Rub5 Minutes
- Dry Rub for Chuck Roast5 Minutes
- Espresso Rub Recipe5 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe

Cocoa Chili Rub
Equipment:
- measuring spoons
- mixing bowl
- spoon or small whisk
Ingredients:
- 2 teaspoons unsweetened cocoa powder*
- 2 teaspoons ancho chili powder
- 2 teaspoons chipotle chili powder
- 4 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions:
- Add all ingredients to a bowl and stir until well combined and no clumps remain. Use this dry rub on steak.
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