“This spicy, chocolate rub is excellent for chicken, steaks, thick chops and spare ribs. You can also add it to chili and hearty, thick soups.” - by jcjeffers
Ingredients
Adjust Servings
Original recipe yields 1 cup
Directions
- Stir the 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 the spice mixture onto a serving of meat, and let stand at least 10 minutes before cooking.
Nutrition
Amount Per Serving (16 total)
- Calories
- 26 cal
- 1%
- Fat
- 0.5 g
- < 1%
- Carbs
- 5.6 g
- 2%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"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...." See more"
RMSR
"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 balan..." See morece, 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."
Christine M
"Nice blend of flavors! And it still leaves room to add more heat if you want to. I used about 3 tbsps. to season a batch of vegetarian chili, as I always add cocoa to my chili anyway so it made sense..." See more, and worked great! Later I used some as a rub for boneless, skinless chicken thighs and breasts. I browned those and made a chicken, sweet potato, tomato and black bean stew. Oh, I did also use the rub on slices of tofu, but it basically just tasted like dry rub on tofu - won't be repeating that one. Much better suited for meats, stews, chilis, and maybe even some fish. Thanks for sharing!"
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