Cocoa Espresso Dry Rub


This is the best rub for so many reasons! All of the flavors marry together to create this complexity that makes your brain stop and think about what just happened in your mouth. It’s sweet from the brown sugar, spicy from the cayenne, smoky from the ancho and paprika, acidic from the espresso and a surprising warmth from the cocoa powder.

I’ve used this on ribeyes, fillets, chicken wings and whole chickens.

My suggestion would be to make this in large batches just to keep on hand!

1 Tbl Ground Espresso
1 Tbl Unsweetened Cocoa Powder

1 Tbl Brown Sugar

1/2 Tbl Ancho Chili Powder

1/2 Tbl Garlic Powder

1/4 Tbl Cayenne Pepper

1/4 Tbl Paprika

1 tsp Salt

1 tsp Black Pepper

Toss all the ingredients in a plastic bag and just give her a shake!

View AllLindsey Bishop