Monday, September 5, 2011

Scharffen Berger Cacao Nib Rub for Tri Tip

I love cacoa nibs (or cocoa nibs) in my salads for crunch, and I throw them into cookie dough sometimes, too. Dry rubs are great for Tri Tip, and I've posted a few recipes before, usually using cocoa, but this recipe from Scharffen Berger is easy and terrific, and you have that added crunch. This Dry Rub for Tri Tip is perfect for Labor Day.

Cacao Nibs are roasted cocoa beans separated from their husks and broken into small bits. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness.

This DRY RUB adds an unexpected, sophisticated flavor to your favorite grilled items. The nibs offer a slightly nutty, earthy flavor with slight chocolate overtones. Recipe is for a Tri-Tip, but skirt steak and flank steak work just as well. The rub can stay on the meat overnight, or can be patted on a few hours before grilling.

Scharffen Berger Cacao Nib Rub for Tri Tip

2 tablespoons Scharffen Berger Cacao Nibs
2 teaspoons dried red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground (dry) mustard
1/2 teaspoon chili powder
1/2 teaspoon allspice
2 tablespoons brown sugar, packed
2 tablespoons Kosher salt
1 2.5 pound tri tip roast (fat cap left on)

1. To make the rub, 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 a tightly covered jar for up to one month.
2. Rinse and pat the roast dry with paper towels. Generously cover the meat with the rub and wrap in foil or saran wrap. The roast can marinate overnight in the refrigerator.
3. Remove the roast from the refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking, with the coals to either side. Place the meat on the grill, fat side up, not directly over the coals. The internal grill temperature should be between 275 and 300 degrees F. Grill the meat for 40 minutes. Check the temperature with an instant read thermometer. For medium rare meat, remove from grill when the thermometer reads 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing.

Photo: Scharffen Berger

1 comment:

Mostly About Chocolate Blog said...

that looks really interesting - It looks like you cold create a pretty kick-ass marinade from it as well!

I'm thinking maybe some dark turkey meat, this rub, a bit of oil... mmmmm...