Steaks, poultry, thick chops, and spare ribs taste great when prepared with this hot chocolate rub. It can also be included in heavy, thick soups like chili.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 16 |
| Yield: | 1 cup |
Ingredients
- ¼ cup sea salt
- 2 teaspoons unsweetened cocoa powder
- 1 tablespoon white sugar
- 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 pepper
Instructions
- Stir salt, cocoa powder, white sugar, brown sugar, garlic powder, onion powder, cumin, chili powder, and black pepper in a small bowl until combined. Store in an airtight container.
- To use: rub 2 to 3 teaspoons of spice mixture onto a serving of meat, and let stand at least 10 minutes before cooking.
- Please note the differences in ingredient amounts when using the magazine version of this recipe.
Reviews
Before preparing the rub, I read several reviews. Based on those reviews, I decreased the amount of salt and cumin. (four servings) It was perfect. I am on to the second batch on the same night. 🙂
This is quite cumin-heavy, which overpowers the other spices, and you don’t taste the cocoa at all. I would decrease the cumin to 2 tablespoons and increase the cocoa to 1 or 1.5 tablespoons. This makes quite a bit, so you might want to halve the recipe like I did. A half recipe makes ½ cup of seasoning. The rest of the ingredients were spot on and there was no need to add salt when serving the meat. I’ve used it on grilled flank steak so far and will make it again!
This is the best. I adjusted somewhat. Up the dark cocoa to TBL and add a full tsp fresh ground dark coffee. Used on ribs, ribeye (grilled and searing skillet in the oven), slow cooker brisket and pork butt. I’ve passed it around and it wins. Best ever.
Made this just the way it is and I must tell you, this is one of the best rubs! It goes on everything from pork chops to chicken!!! This is definitely a staple rub in my kitchen!
I made this for our steaks today and it was really good! I cut back on the cumin a little because the one I have is quite strong and it was perfect. Definitely a nice flavor for summer.
This rub was okay, WAY too much salt. I would reduce by half at least.
Used half the amount of salt after reading all the reviews. Overall a great flavorsome blend that went well with steaks. Hint of cumin was tad strong so may cut back next time.
With a slight tweak, this is a very versatile recipe; not just as a rub. I decreased the salt to 1 tbsp, and found it also makes a good dip for chips or veggies. I mix about 3 tbsp of the rub into a 6-8 ounce cup of plain Greek yogurt. When using as a steak rub, I just sprinkle on a bit of salt as well, to compensate for what I took out of the recipe. I’ve also mixed it with flour and/or bread crumbs (and a bit of salt) for oven-fried chicken.
Gives steak a real nice kick. We take the salt down a bit and make only half the amount shown here, and we’ll still get a couple more meals out of it (store it in airtight container).
This is a wonderful reciepe. And the flavors are FANTASTIC. I only gave this 4 stars because as written is far to much salt. So I would suggest decressing the salt. It is also not made for the spice sissy as it has a pretty good kick. I’ll be lowering the ground pepper as well. But the flavors are on point. Wonderful and I will try again.
I’ve heard a lot of good things about cocoa rubs and was eager to try this. The taste of cumin was so bold it dominated everything else.
I love this rub, very different from other rubs I have tried. I like to add a little bit extra brown sugar for more of a sweet flavor
Great flavor
This is a great rub on just about anyting! If you use this and it still doesn’t come out great, it has to be the meat
This is a GREAT rub … But has way to much cumin in it …I will cut way back on it with the next batch I make and will up the brown sugar….I use it for my smoker and the food has been great. I gave it 4 stars just cuz of all the cumin…othere wise YUMMY
Made as submitted. It was to salty for my family. I liked the flavor, so next time will decrease salt. Thank you for the recipe.
This was SO good! I used all the ingredients, but didn’t have enough cumin and garlic powder, so I upped the onion powder a bit. I also halved the salt because I used this in a shaker bag with chicken legs. Roasted them in the convection oven at 375 and they came out very tasty and juicy. It made enough to thoroughly – perhaps too thoroughly – coat about 14 legs. Probably a little intense for many, but everyone I served it to raved. UPDATE: This time I made it with half the salt and no onion powder (on hand, y’know?)and took it to a pot luck. I watched carefully – only adults took it, but they all finished it. It was too dark, funky looking, and strong smelling for the kids.
This was AWESOME!!! We put it on beef ribs for the 4th of July and didn’t have a rib let.
I put this rub on a pot roast tonight and it was out of this world fantastic. My hubby just told me it was in the top 10 best I have ever cooked!
I made it this way: 1 tsp. each of salt, cocoa powder & instant espresso powder, 2 TBsps. brown sugar (omitted the regular sugar) and 1 TBsp. of everything else. I felt this kept the flavours in balance, without any of the components being over-powering. We rubbed it on chicken legs and baked on 350F for 45 mins. to 1 hour. I might increase the cocoa and espresso powder a bit next time.
I halved the recipe and it made enough for 4 chicken breasts. Served “cocoa rubbed” chicken breast over alfredo pasta, we liked that it tasted like the blackened chicken pasta we order in restaurants. Very easy to prepare and the flavour had kick without being too hot for my liking. Will be a pantry standby for us!