Combine all ingredients and store in an airtight container.
Spread the rub on the meat the night before cooking. Store on wire rack on a baking tray. Cover with plastic wrap.
Heat a clean grill until you can only hold your hand over it comfortably for two seconds. Lightly drizzle and coat meat with vegetable oil. Place on grill and cook on each side for about one minute or until caramelized but not burned. Move meat to a cooler part of the grill.
With a brush, start coating each side with BBQ sauce. Let the sauce caramelize on each side, but not burn. Repeat the lacquer as many times as you like. Be careful not to overcook the meat. Rare is 110° or medium rare is 120°. Medium rare is recommended.
Sop Pop BBQ Sauce:
Brush tomatoes, peppers, onion and celery with olive oil. Grill the whole vegetables until charred.
Place the cola in a saucepan and reduce to a syrup. Total volume should equal one cup after reduction. Add remaining ingredients and bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered for 15 minutes or until desired consistency. Puree and strain.
This recipe is from the Beach House Grill at the Chatham Bars Inn and also appeared in the 2011 August issue of Cape Cod LIFE.