The recipes below are from Sean Paxton, the Homebrew Chef. It's used in a brisket recipe (will share in the next post), but when I made it for Beer Brotha, we used a T-bone steak instead of brisket; the rub works well on any beef, I think.
Chocolate Ancho Rub
In a medium size bowl, add all the ingredients and mix with a whisk, until you have a uniform mixture. Add to a quart size jar and seal, until ready to use.
1 CupCocoa Powder, like Valhrona
½ Cup Ancho Chili, ground
½ Cup Sugar, organic
½Cup Kosher Salt
¼Cup Black Pepper, freshly ground
¼Cup Cumin, ground
Stout BBQ Sauce
2 TBSP Olive Oil
1 Each Yellow Onion, peeled and minced
1 TSP Kosher Salt
2 TBSP Chocolate Ancho Rub
¼ Cup Molasses, Black Strap if available
1 Each Stout Beer*, 12 oz. of your choice
¼ Cup Malt or Apple Cider Vinegar
1 Can Tomato Sauce, preferable organic
1 Shot Espresso
The sauce should be thick, dark brown, but not burnt. Add the shot of espresso and transfer the sauce to the pitcher of a blender and puree for about 1 minute or until smooth. Transfer the sauce to a pint size jar (6) and use with the Smoked Beef Brisket with Chocolate Ancho Rub (7).
* For beer: Stouts vary widely from beer to beer. For example, an Oatmeal Stout gives a nice creaminess, where the Dry Stout has a lighter body. A Milk Stout with its un-fermentable lactose will leave a residual feel in your mouth. Cooking with these beers will yield different results. I would recommend Anderson Valley’s Oatmeal Stout, Bison’s Chocolate Stout, Young’s Double Chocolate Stout, or Samuel Smiths Imperial Stout. Guinness could work too, if you don’t have a homebrewed Stout one on hand.
Yields: 4 Cups