Spicy Cocoa Rub Recipe: Perfect for Steak, Pork & More

Discover the secret to incredible grilled meats with our savory cocoa spice rub. This isn’t your ordinary sweet chocolate – it’s a sophisticated blend that combines rich unsweetened cocoa with carefully balanced spices to create deep, complex flavors that enhance everything from steaks to pork chops. Originally inspired by traditional Mexican moles, this rub brings professional-level flavor to your backyard BBQ.

Understanding Cocoa in Savory Cooking

Natural cocoa powder brings more than just chocolate flavor to your meats. Its natural acidity and complex flavor compounds help tenderize meat while creating an incredible crust during cooking. The earthy, bitter notes of pure cocoa complement the natural flavors of beef particularly well, while its subtle fruity undertones enhance pork and poultry. Unlike sweet chocolate, unsweetened cocoa powder adds depth without sweetness, creating a sophisticated flavor profile.

Key Ingredients Explained

Each component in this rub plays a specific role. Natural unsweetened cocoa powder forms the base, providing deep, complex flavors and helping form a perfect crust. Kosher salt not only seasons but helps the other flavors penetrate the meat. Red pepper flakes add controlled heat that blooms during cooking, while ground cloves contribute warm, aromatic notes that complement the cocoa. A small amount of sugar helps balance the flavors and promotes caramelization without making the rub sweet.

Meat Pairing Guide

This versatile rub works exceptionally well on several types of meat. For beef, it’s particularly excellent on ribeye and New York strip steaks, where it creates a flavorful crust while enhancing the meat’s natural richness. On pork, try it with thick-cut chops or tenderloin – the cocoa helps create beautiful color while adding depth. For poultry, it works best on skin-on pieces where it can form a crispy, flavorful coating. The rub can even enhance lamb, where the cocoa helps tame the meat’s natural gaminess.

Application Techniques

For best results, apply the rub generously to your meat at least 30 minutes before cooking, though several hours or overnight is even better. Pat the meat dry first to help the rub adhere better. Don’t be shy with the amount – you want a good coating that will create a flavorful crust. For larger cuts, apply the rub in layers, ensuring complete coverage. The natural moisture from the meat will help the rub stick and begin to form a paste-like coating.

Storage and Shelf Life

Proper storage is crucial for maintaining the rub’s potency. Keep it in an airtight container away from heat and direct light. While the rub will stay safe to use for several months, the flavors are most vibrant within the first month. The cocoa powder can absorb moisture, so use a completely dry spoon when scooping and keep the container tightly sealed between uses.

Frequently Asked Questions

Can I use Dutch-process cocoa powder instead of natural?

While you can use Dutch-process cocoa, natural cocoa powder is preferred for its higher acidity and more intense chocolate flavor. Dutch-process will work but may result in a milder flavor profile and less crust development.

How much rub should I use per pound of meat?

Generally, use about 1-2 tablespoons of rub per pound of meat. For thicker cuts or overnight marination, you can use slightly more. Remember that the cocoa will create a dark crust, so don’t be alarmed by the color.

Will this rub make my meat taste like chocolate?

No, the cocoa powder adds depth and richness rather than chocolate flavor. Think of it more as a savory seasoning that happens to come from cacao – the final result is deeply flavorful but not chocolatey.

Can I adjust the heat level?

Absolutely. You can increase or decrease the amount of red pepper flakes to suit your taste. For a different heat profile, try chipotle powder or ground ancho chilies instead of red pepper flakes.

Spicy Cocoa BBQ Rub

A sophisticated spice blend combining unsweetened cocoa powder with chili and warm spices. Perfect for creating flavorful crusts on grilled meats, especially steak and pork.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Rub, Seasoning

Cuisine American, BBQ, Mexican-Inspired

Servings 20 tablespoons

Calories 25 kcal

Equipment

• Food processor or spice grinder for grinding pepper flakes
• Airtight container for storage
• Measuring cups and spoons for accurate portioning

Ingredients

  

• 1 cup unsweetened cocoa powder natural, not Dutch-process
• ¼ cup kosher salt not table salt
• 2 teaspoons red pepper flakes dried, to be ground fine
• ½ teaspoon ground cloves fresh ground preferred
• 2 tablespoons granulated sugar helps with caramelization

Instructions

 

• Place all ingredients in food processor or spice grinder.
• Process until red pepper flakes are finely ground and ingredients are well combined.
• Transfer to an airtight container for storage.

Notes

Store in an airtight container away from heat and light. Best used within 3 months. Apply generously to meats 30 minutes to 24 hours before cooking.

Keywords chocolate BBQ rub, cocoa rub, cocoa spice blend, steak rub

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.