Cacao Nibs Rub on Tri Tip or Skirt Steak

Using this Cacao Nib Rub adds an unexpected, sophisticated flavor to your favorite grilled items. We tested it on both a Niman Ranch tri tip roast and Niman Ranch skirt steak. (Niman Ranch sustainably raises beef, pork and lamb on family farms without the use of growth-promoting antibiotics or hormones.)

You can apply the rub overnight or simply pat it on just before grilling. Either way provides an intriguing, delicious result.

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 large grains of sand. Use immediately or store in a tightly covered jar for up to one month.

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.

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 internal temperature with an instant read thermometer. For medium rare meat, remove from the grill when the thermometer reads 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing.

Spiced Cocoa Rub on Lamb Kebabs

This cocoa spice rub works especially well with lamb. Although the look and smell of the rub is quite chocolate-y, the flavor on the grilled meat is very subtle. We used the rub on cubed lamb shoulder and leg for easy-to-prepare kabobs. A whole butterflied leg of lamb would work well with this rub, too.

The same Niman Ranch 20% off promotion code will work for you to order their lamb kebabs or leg of lamb.

This recipe serves 8.

Combine all dry ingredients in the bowl of a food processor, spice grinder, or a large mortar and pestle. Grind until the red pepper flakes are crushed into a fine powder.

Generously coat the lamb cubes with the dry rub. Using metal skewers, alternate the lamb cubes with pieces of red onion. Let the lamb marinate for up to 12 hours or overnight in the refrigerator.

Light the grill. Remove the lamb from the refrigerator and bring to room temperature before grilling. Grill over direct coals, turning once after 5 minutes. If the grill has a lid, cover the meat while it is grilling. Using an instant read thermometer, check the internal temperature of the lamb. When it reaches 125 degrees F, remove from the heat for medium-rare.