I sometimes like savory in my desserts and I also like to occasionally add sweet to my savory dishes. This particular dry rub contains cacao nibs (roasted, shelled cacao beans) ie raw chocolate.
This recipe is for a dry rub. I usually make this the day I want to use it. Typically, I coat a venison or beef roast with it and then wrap up the meat in plastic wrap for a few hours before grilling. The nibs adds a depth of flavor – chocolatey, a little nutty with a hint of bitterness. I use Scharffen Berger Cacao Nibs and they can be found in a lot of natural food stores.
Cacao Nib Dry Rub
2 tablespoons Cacao Nibs
2 teaspoons dried red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground mustard, I like Coleman’s
1/2 teaspoon chili powder
1/2 teaspoon allspice
2 tablespoons brown sugar, packed
2 tablespoons Kosher salt
Combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles about the size of coarse cornmeal. Use immediately or store in an air tight container.