Prep 10 mins
Cook 0 mins
A fabulous Mexican mole flavored rub with a faint chocolate undercurrent. Wonderful on pork, chicken, meaty fish like tuna and salmon, and on roasted or grilled portobellos and bell peppers.
- 1 tablespoon dried ancho chile powder
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cocoa powder
- 1 1⁄2 teaspoons dark brown sugar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- Combine all ingredients and mix to blend.
- Can be stored in a jar away from light for 3 months.
I have made this many times and have failed to review it. It is awesome. Typically I use a boneless pork sirloin roast, rub it well and allow it to rest in the refrigerator for several hours. Prior to cooking the meat it is removed from the refrigerator and allowed to come to room temperature before roasting. The rub is awesome and I can see myself using it on bone in chicken or ribs. Thanks for posting.
Excellent rub mixture. Very quick to assemble; used a large ziplock with 3 lbs of beef ribs to spread the rub quickly and apply pressure to loose rub for penetration. The ribs sat for 30 minutes and were placed into a 250 degree oven for 2 hours. Fantastic flavor. Thank You!COMING BACK TO ADD:Made this again, Mean, and we rubbed it on boneless pork ribs. Put them in the oven at 225° for about an hour and 15 minutes. The flavor is amazing. We had them with yellow rice and homemade refried beans. My husband wants me to thank you for such a great recipe. He wants to put it on everything, lol.
Awesome dry rub for nearly anything!