Prep 5 mins
Cook 0 mins
Wake up pork with this adventurous blend of cocoa and chili! Just the right amount of heat, the right amount of sweet, and a rich infusion of chocolate. Go on, you know you want to see what the fuss is all about.
- 3 tablespoons brown sugar
- 1 -2 tablespoon unsweetened cocoa powder
- 1 tablespoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon cinnamon, Saigon
- 1⁄2 teaspoon salt
- 1 pinch cayenne pepper (optional)
- Place all ingredients in a covered jar or ziploc bag and shake to evenly blend.
- Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it!
- This recipe makes enough for two small whole pork tenderloins or 6-8 chops.
- Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.
This was totally divine on some tofu! Tofu can't take on dry rubs like meat does so for a 17-oz packet of extra-firm, I made a baste with 2 TB peanut oil and 1 TB soy sauce and shook a few teaspoons of this mixture into it, let it marinate for about an hour, then cooked on my George Foreman grill. I used dark brown sugar and very fine Indian chili powder that's light red but hot. Wonderful mixture of sweet and spicy, will definitely use on tofu again.
Yum! Love the complex combination of flavors as did the rest of the family. Will grill another pork tenderloin rubbed with this tonight already.
Great rub!! I let it marinate overnight on the meat, and what I had left, I used on some left-over shrimp that I put on a skewer. It was fantastic on both meats, and if anything, it brought out the sweetness of the shrimp.