I've read about coffee rubs for beef... but in the context of smoked or grilled; my question is with regard to a slow cooker.

The meat? Beef cheek -- it's a cheap cut (I've cooked it before... in a slow cooker) that softens nicely in a "low 'n slow" environment.

The rub? See here.

The question? Do I really need to "sear-in the flavor" with the skillet thing?

I'll be cooking a 2.5lb piece in a 4qt crockpot, on top of some red potatoes, yellow onions, and carrots. Previous cooking time was 16 hours, and it was delicious.

Cooking will commence early Wednesday morning (3AM), for a 7:30PM "chow-down".

Thoughts? Suggestions? Don't be shy.
__
Jonathan