Coffee Rub for Grilled Meats: Noreen’s Kitchen

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Greetings! We got a beautiful London Broil cut for us this weekend at our favorite butcher, which is at the Piggly Wiggly. Rick and I went back and forth over whether to marinate, sauce or rub this beautiful cut of meat. In the end we decided to do this coffee rub. It was delicious. Trust me, this tasted as good as it looks in the pictures at the end of the video. Such a wonderful change to marinating or using barbecue sauce.

I have used a Montreal Steak Seasoning as a base for my rub, but that is because I have it on hand and it saves me from mixing the single ingredients, which I do have on hand, but I like to save time wherever I can. I mixed that with some paprika, dry mustard, dried garlic, peppercorns, celery seed and brown sugar. I put the whole lot in my coffee grinder and ground it really fine.

Mix about half the amount of dry rub with 2 tablespoons of oil, either olive, sunflower or safflower to make a thick but runny paste. Rub on your steak, London Broil, chicken or pork chops and cover and allow to sit for about 2 hours on the counter. If you are not going to cook it for a while, refrigerate the meat but take out for at least 30 minutes prior to grilling so that you are not putting cold meat on a hot grill. You will be happier in the end if you allow your meat to temper.

This was amazing! I hope you give this a try and I hope you enjoy it!

Happy Eating!

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