Best Chipotle Chocolate Cinnamon Rub Recipes

Chocolate Chipotle Shortbread image

Provided by Ruth Cousineau

Yield Makes 16 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter, softened
1/3 cup superfine granulated sugar

Steps:

Preheat oven to 350°F with rack in middle.
Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).

Chipotle Chocolate Cinnamon Rub image

Provided by Irisa Raina 9

Categories Rubs

Number Of Ingredients 10

1 tablespoon salt " kosher or sea salt "
2 tablespoons white sugar
¼ cup dark brown sugar
2 teaspoons hot paprika
3 teaspoons chipotle chili powder
1 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon dry minced onion
1 teaspoon dry minced garlic
1 well rounded teaspoon of un-sweetened cocoa " dark hersheys "

Steps:

1. Put all the above in a food processor or blender and mix till all is almost a fine powder.
2. This is a great rub for chicken or ribs. Simply rub it on and then let it marinade in the refrigerator for at least one hour.
3. And if you want to turn this into a BBQ sauce all you need to do is add the following to 1/2 to 3/4 cup of the master mix to: 1 cup apple juice 2 tablespoons apple cider vinegar 2 tablespoon water Cook till it is as thick as you want it.
4. A double whammy to this recipe is this I use the rub as just that on the meat, and then take some of the rub and make a sauce out of it and baste the same while it is on the grille. If you make this into a sauce you'll need to keep it refrigerated.