Cacao Nib Spice Rub for Beef
Rich cacao nib spice rub for beef with Aleppo chili. Recipe, timing, substitutions, storage and use tips for best results.
If you like coffee rubs for steak, you have got to try this spice rub recipe.
Submitted by: rick from milwaukee, wi
- Pulse cacao nibs with salt, sugar and shallots, then whisk in the remaining spices.
- Apply the rub at least 1 hour before cooking; overnight for bigger cuts gives deeper flavor.
- Store airtight in a cool, dark place. Use within 6 months for best flavor.
Preparation Instructions:
Place the first four ingredients in a food processor and pulse until powdery. Transfer to a bowl and add the remaining ingredients. Whisk together until fully blended. Rub on meat for grilling, roasting or slow cooking, at least an hour before cooking or overnight for maximum flavor development.
thespicehouse.com
Frequently Asked Questions
What are cacao nibs and can I substitute cocoa powder?
Cacao nibs are small pieces of roasted cacao bean that add crunchy, bitter chocolate notes. You can use unsweetened cocoa powder instead, but expect a smoother texture and stronger bitterness. If you use cocoa powder, reduce the brown sugar slightly and skip pulsing the nibs.
How much rub should I use per pound of beef?
Start with about 1 tablespoon of rub per pound for an even coating. Use 1 to 2 tablespoons per pound for a heavier crust. For steaks, roughly 1 tablespoon per side is a good rule of thumb.
Can I make this rub without a food processor?
Yes. Use a spice or coffee grinder to grind the nibs, or a mortar and pestle. You can also crush nibs in a sealed bag with a rolling pin. Then mix the ground nibs with the remaining spices in a bowl.
How long before cooking should I apply the rub?
Apply the rub at least 1 hour before cooking to let the flavors penetrate. For larger cuts like roasts or brisket, refrigerate overnight for best depth of flavor. For thin steaks, limit long rests to avoid over-salting.
How should I store the rub and how long does it last?
Store the rub in an airtight jar in a cool, dark place. For best flavor use within 6 months. It may still be usable up to a year, but aroma and potency will fade.
What cuts of meat work best with this rub?
This rub suits bold beef cuts such as ribeye, strip, flank, skirt, brisket and chuck. It also complements lamb, pork shoulder and game. Use it sparingly on delicate proteins like fish or light poultry.
How can I adjust the heat or sweetness?
Lower the Aleppo flakes and chili powder to reduce heat. Increase them or add cayenne for more spice. Cut the brown sugar to make the rub less sweet. Adjust small amounts until you reach your preferred balance.
What are cacao nibs and can I substitute cocoa powder?
Cacao nibs are small pieces of roasted cacao bean that add crunchy, bitter chocolate notes. You can use unsweetened cocoa powder instead, but expect a smoother texture and stronger bitterness. If you use cocoa powder, reduce the brown sugar slightly and skip pulsing the nibs.
How much rub should I use per pound of beef?
Start with about 1 tablespoon of rub per pound for an even coating. Use 1 to 2 tablespoons per pound for a heavier crust. For steaks, roughly 1 tablespoon per side is a good rule of thumb.
Can I make this rub without a food processor?
Yes. Use a spice or coffee grinder to grind the nibs, or a mortar and pestle. You can also crush nibs in a sealed bag with a rolling pin. Then mix the ground nibs with the remaining spices in a bowl.
How long before cooking should I apply the rub?
Apply the rub at least 1 hour before cooking to let the flavors penetrate. For larger cuts like roasts or brisket, refrigerate overnight for best depth of flavor. For thin steaks, limit long rests to avoid over-salting.
How should I store the rub and how long does it last?
Store the rub in an airtight jar in a cool, dark place. For best flavor use within 6 months. It may still be usable up to a year, but aroma and potency will fade.
What cuts of meat work best with this rub?
This rub suits bold beef cuts such as ribeye, strip, flank, skirt, brisket and chuck. It also complements lamb, pork shoulder and game. Use it sparingly on delicate proteins like fish or light poultry.
How can I adjust the heat or sweetness?
Lower the Aleppo flakes and chili powder to reduce heat. Increase them or add cayenne for more spice. Cut the brown sugar to make the rub less sweet. Adjust small amounts until you reach your preferred balance.
Excellent rub for beef! Both slow cooking and grilled.