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Cocoa Rib Rub Recipe

smokin relaxin steve

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So i was going to check my email this morning and came across this Rub on AOL.... Well it was a rib recipe, but for the oven
... I find it amusing when people label Recipe's for Ribs w/ "Smoky," but they prepare it in an oven LOL.... the Rub did look interesting enough though... thought i would share it withe SMF...

3 tablespoon unsweetened cocoa powder

1/4 cup lightly packed dark brown sugar

1/4 cup smoked paprika

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon dried ancho chile powder

1 tablespoon ground cumin
[*]
I think i might have to give this Rub a try... I like the whole cooking w/ chocolate, so hopefully it will be good... and to give credit where credit is do, here is the link to the recipe http://www.kitchendaily.com/recipe/smoky-bbq-baby-back-ribs-150172
 
Last edited:

rbranstner

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Interesting rib rub. What do you mean the ribs will get smokey in the oven. Liquid smoke smokey that is. hahaha
 
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Joined Aug 17, 2010
I just saw something on the food channel - Dinners,Drive ins, and Dives, I think where a BBQ place used cocoa in the rub.  Comment on the show was it gives a sweet yet bitter addition to the finished taste.

Ron
 

smokin relaxin steve

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Interesting rib rub. What do you mean the ribs will get smokey in the oven. Liquid smoke smokey that is. hahaha
HAHAHAHAHAHA!!! You know thats right!



 
I just saw something on the food channel - Dinners,Drive ins, and Dives, I think where a BBQ place used cocoa in the rub.  Comment on the show was it gives a sweet yet bitter addition to the finished taste.

Ron
Yeah, i have seen it a few times here and there, but never had a chance to try it... Hopefully in the next few weeks i will get around to making a small batch to mess around with...
 
 

bostonbbq

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Anybody actually try this out for themselves and can give us a review?  I'm so afraid to ruin $20 worth of meat if this is just gonna end up tasting "off".  
 

venture

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I have not used it in a rub, but I have used different types of chocolate often in spicy dishes.  It adds a slight contrast and a breadth of flavor.  Mexicans use chocolate in most if not all of the mole recipes I have seen.

This would be interesting to try.  The trick is in the balance of the chocolate with the savory elements.

Good luck and good smoking.
 

urbanredneck

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Joined Jul 6, 2011
If you are going to put that in the smoker, I would not use the smoked paprika- will be incredibly overpowering on the smoke flavor. Usually when I'm trying new rubs out, I make a super small batch and put it on 3 or 4 ribs or a part of a chicken along with the rest of them being my usual or a few of my usuals on it so that worst case scenario I'm only tossing a little bit, and best case I'm wishing I'd made the whole thing with the new rub!

Sent from my Xoom using Tapatalk
 

cliffcarter

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Add a tablespoon each of granulated garlic and granulated onion and you will have a pretty good rub without the cocoa IMHO. 
 

SmokinAl

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Looks interesting!
 

alelover

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I've used cocoa in rubs before. Did it on beef short ribs and on a pork butt. It was excellent.
 

scooper

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Joined May 20, 2011
I was talking to my wife's hairdresser one day.  He is an avid salmon smoker.  He suggested cocoa powder for pork rubs.

I have some spares trimmings in the freezer.  I think I will give this a shot on them this weekend and report back. 
 

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