This cocoa chili rub is sweet, spicy, earthy, a little bit chocolaty and 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 and dark, slightly smoky flavor that’s intensified by unsweetened cocoa powder. Brown sugar adds a bit of sweetness and also helps create a delicious, charred crust on the meat once the sugar caramelizes.
What’s in the dry rub?
- I use natural unsweetened cocoa powder (as opposed to Dutch-process cocoa powder) for this dry rub.
How to make it:
Add all ingredients to a small mixing bowl and stir until well combined and no cocoa powder clumps or brown sugar clumps remains.
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 Roast (Oven)5 Minutes
- Ancho Espresso Rub5 Minutes
See all dry rub recipes →
Did you make this recipe? Please leave a star rating or comment! Thank you!
Full Printable Recipe
Cocoa Chili Rub
- measuring spoons
- mixing bowl
- spoon or small whisk
- 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
- Add all ingredients to a bowl and stir until well combined and no clumps remain. Use this dry rub on steak.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
Leave a Comment