Espresso-Peppercorn Rub for Beef

For my first recipe posted to this site, I chose a recipe I have used off and on for nearly 10 years.  First used when I worked at the Hanover Inn in Hanover, NH, this rub has made it on the menu of every place I have worked since.  This is a great go-to spice rub for bold, flavorful meats…I prefer to use it on whole roasts rather than individual portions.  However you choose to use it, do resist the temptation to make a batch ahead of time.

• 1 Cup Fresh Ground Black Peppercorns
• 1 Cup Fresh Ground Espresso
• 1/2 Cup Dark Brown Sugar
• 1/4 Cup Smoked Salt

Mix all the ingredients until well blended.  Rub evenly over entire piece of meat.  Let the rub rest on the roast for at least an hour to allow the sugar and salt to react to the product.  However you finish your product, use high heat to help form a nice crust.