Meat Rub

Ground Coffee + Creole Seasoning = Yum!


This rub is fantastic for roasts. It’s also super easy and fast. It works well when you need to sacrifice some quality and roast a piece of meat quickly on higher heat and creates a nice and flavorful crust. But it really shines when you have the time to plan ahead and use a slow roasting method. A beef roast, bottom round, shoulder (pork or beef) – this rub works well on all of them. Before I stumbled into the Whole30 plan I made this rub with coffee and brown sugar, red pepper flakes and kosher salt. I would then seal the meat and rub with an espresso maple glaze or a coffee infused barbecue sauce (yes, more sugar.) I’m not going to lie, it was really awesome. However, with Whole30 in mind I had to find a way to make the rub without sugar, a pretty easy task. Picking up the spice a bit seemed the next best thing! Coffee rubs, because they are popular in the South felt like a natural ingredient to mix with creole seasoning, which is full of pulverized red pepper flake. The rub has an intense and deep character and delivers enough flavor when used without a glaze, but after doing this a few lazy times, I felt like I was eating something with great potential still. So please note that the meat holds more moisture when glazed before roasting. I recommend using a sugar-free Whole30 compliant reduction sauce – since there is nothing on the market, you’ll have to make your own. You can blend pomegranate or cherry juice with balsamic vinegar and espresso and reduce to ¾ of initial volume. Add some ancho chili for extra kick.

For best results:

  1. Rub meat generously with the coffee creole powder –  Make sure to grind coffee for espresso, or as fine as you can grind it at home. Use whatever coffee:creole ratio you want; the more creole seasoning the spicier the mix. Add kosher salt to the rub as well. Don’t skimp.
  2. Put it in a ziplock bag overnight to marinate.
  3. Wash the rub off.
  4. Stab the roast all over with a small pairing knife. Push whole peppercorns into the holes.
  5. Slather the roast in olive oil, salt and pepper. Seer all sides until browned.
  6. Re-apply rub and brush the meat, lavishly, with your home made reduction sauce (if you so choose).
  7. Cover the roast with foil and put in an oven on low heat (150˚ – 200˚). You can do this part in a slow cooker on low heat for 6-8 hours too.
  8. When the roast is 20 – 30 degrees from the desired temperature take it out of the oven.
  9. Turn up your oven’s heat to 460˚ . When the oven reaches temp, put the roast back in to ensure a delicious crust; Take the meat out when it reaches the right temperature for you ( I like it rare, so for beef I only roast until 140˚). Using a digital leave-in thermometer makes this process easier.
  10. Tent the roast with foil for 10 minutes. If you don’t do this part, the juices will run right out of the roast when you slice it leaving you with a dry meal that never really reached its full potential. The reward for patience is a satisfied palate.
  11. Slice and serve with greens and drizzle with leftover warm reduction sauce.


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2 responses to “Meat Rub

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