Originally featured as part of the Southwestern Grilled Chicken recipe in her beloved cookbook, Dolly’s Dixie Fixin’s, this savory cocoa rub is a fantastic staple to keep in your pantry. While adding unsweetened cocoa to a meat rub might sound unconventional, it actually has deep culinary roots. Similar to how traditional Mexican mole sauces utilize dark chocolate to build complex, savory profiles, the cocoa in this rub brings a remarkable, earthy depth of flavor without introducing any overwhelming sweetness. It balances perfectly against the savory spices and the smoky char of the grill.
Building a Southwestern Flavor Profile
Because this rub is made entirely from basic, everyday spices, it is a brilliant standby for days when you need a quick flavor boost for dinner. The heavy reliance on aromatic garlic powder and the warm, earthy notes of cumin gives it a distinctly Southwestern profile. When applied generously to the surface of the meat before cooking, these dry spices form a crust that not only seasons the protein but helps draw out moisture to create a perfect surface for searing.
Beyond the Grill
Do not relegate this blend strictly to barbecue season! It functions beautifully as a general poultry seasoning year-round. Beyond grilling, the smoky heat from the chili powder makes this an exceptional secret ingredient when stirred directly into hearty pots of chili, slow-cooked beef stews, or thick, comforting winter soups.
Also Read : Dolly Parton Coleslaw
Dolly Parton’s Cocoa Rub
1
servings5
minutesIngredients
1/4 cup salt
3 tbsp garlic powder
3 tbsp cumin
2 tbsp chili powder
2 tbsp black pepper
2 tsp unsweetened cocoa
Directions
- Combine: In a medium bowl, add the salt, garlic powder, cumin, chili powder, black pepper, and unsweetened cocoa.
- Mix: Whisk or stir the ingredients together thoroughly until the cocoa and spices are completely and evenly distributed.
- Apply: Rub the dry mixture generously onto chicken or steaks prior to grilling.
- Store: Transfer any remaining spice mixture into an airtight container or spice jar. Store in a cool, dark place for up to 1 month.
Notes
- Alternative Uses: Do not limit this just to the grill! Try stirring a spoonful of this rub into a simmering pot of chili or a thick, savory soup to add a rich, complex background flavor.
- Sodium Control: If you prefer a lower-sodium rub so you can apply it more heavily without over-salting your meat, simply reduce the salt in the recipe to 2 tablespoons.
