I read about coffee rubs last weekend and since then, I’ve already used it three times. Clearly, I’m a big fan of flavoring meat this way. I’ve only used this so far on cuts of beef for London Broil, so that’s what the recipe will be  for, though I’m sure this could be used for different meals (I’m not so sure about using it for ground meat).  If you don’t grill, you can still use this, though I will say I believe this rub really works well with that method.

A big thank you to listener Ronnie Dunnagan for this successful (and succulent) attempt at this recipe!

Ingredients

Meat of some sort ( I’ve been using a 2-3lbs flank or top round cut for London Broil)

2 teaspoons salt

2 tablespoons finely ground coffee

3 teaspoons black pepper

2 teaspoons Old Bay or other creole seasoning

1 teaspoon chili powder

1 teaspoon garlic powder (1 clove of fresh garlic can also be used)

Splash of apple cider vinegar

1. Plan Ahead! The meat with this rub will need at least 3 hours of marinating time before you cook it. If you have more time, it’s absolutely spectacular if you rub it one evening and cook it the next (~24 hours, I wouldn’t go much farther beyond that).
2. Rub the salt into your chosen piece of meat and set aside for a few minutes.
3. In a small bowl, mix coffee, pepper, creole seasoning, chili powder, and garlic powder until they are fairly evenly mixed.
4. In small increments, add apple cider vinegar to the dry ingredients until you have a paste that is easy to spread.
5. Cover your piece of meat completely with the rub. Place on a clean plate, cover, and refrigerate until 1 hour before cooking.
6. Allow the meat to sit at room temp for an hour before cooking so that temperatures will change more evenly.
7. On a hot grill, sear each side of the meat.
8. Out of direct heat, allow the meat to cook to your preference (Use a meat thermometer if you are unsure).
9. Allow the meat to rest for 10 minutes before slicing into short pieces at an angle. Enjoy!