Loyal readers know that I am a big fan of incorporating cocoa and chocolate into savory cooking. My husband and I served chocolate dusted scallops as a starter and chili and cocoa-rubbed flank steak as an entrée at our wedding back in May. When we grill red meat or pork, we often use cocoa in the marinade or as a dry rub. Until recently, I took the easy way out and purchased pre-made cocoa rubs, but the source of those rubs seems to have gone out of business.
Thankfully, it’s really easy to make your own … and the bonus is that they make great gifts for the holidays and you can make them in advance. Before you make your rub, buy some air tight spice containers like these magnetic tins.
If you start with fresh spices, the rub should last about 6 months before it starts to lose its flavor.
Here’s the recipe:
Cocoa and Chili Spice Rub
1/4 cup coarse salt
2 teaspoons unsweetened cocoa powder
2 tablespoons dark brown sugar
3 tablespoons garlic powder
1 tablespoon onion powder
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepperMix all the ingredients thoroughly.
This recipe makes about a cup of rub, so adjust accordingly. When it’s time to use your rub, the ratio is about 3 tablespoons per pound of meat (I tend to use a little more – it gets a little crunchy in an extremely pleasant way on the grill).
As a little bonus treat for Candy Dish blog readers, I made a label that you can stick on your containers to label the spicy goodness contained within. Print the PDF of the labels on a full size label sheet, trim with scissors or a paper cutter, and affix to your spice jars.
Steak … on the Grill by Another Pint Please
