Cocoa Chili Rub
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 44.37 ml brown sugar
- 14.79-29.58 ml unsweetened cocoa powder
- 14.79 ml chili powder
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 1.23 ml cinnamon, Saigon
- 2.46 ml salt
- 0.25 ml cayenne pepper (optional)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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