Smoky Mocha Spice Rub

Smoky Mocha Spice Rub

Years ago, I was watching an episode of Iron Chef America where the secret ingredient is chocolate. Since I work so much with sweet ingredients, I tend to find these episodes the most interesting, and this particular episode was no exception. Bobby Flay made a spice rub for venison in this episode, and it sounded so good that I wrote down all the ingredients immediately so that I could try to create my own in the future.

My list lay dormant until yesterday, when we had a huge slab of pork thawed in the fridge, just waiting to be seasoned. I decided to finally attempt my own version of the Iron Chef”s spice rub, and I’m incredibly happy with the results. The original list contained espresso, cocoa, chili powder, cinnamon, and garlic powder, but I decided to omit the cinnamon and add some salt. I opted for a quick dry-aging in the refrigerator (about 3 hours) and the results were succulent and flavourful. I can’t wait for barbeque season, when the grill will serve to really highlight the flavours of the rub!

Smoky Mocha Spice Rub for Pork, Steak, or Venison

1 tablespoon espresso powder

2 teaspoons cocoa powder

1 tablespoon chili powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons kosher salt

Whisk all ingredients together in a small bowl. Pat the surface of the meat dry with a paper towel. Pour rub over meat and press to adhere. Repeat on all sides of the meat.

Place a small rack over a shallow dish. Set meat on the rack and refrigerate for at least 2 hours and up to 8 hours. Cook meat as desired. Enjoy!