Roast Rub

Whether you’re roasting or smoking a beef roast, this rub leads to a nice marinade that adds a great taste to your roast. The drippings from this rub will also make a great gravy of Au Jus. This recipe is for a ~5 lb roast. If you make more than you need, you can store the dry ingredients in an airtight container.

Ingredients

• 5 TBL Olive oil
• 2.5 tsp Kosher salt
• Rub
  • 2 TBL cracked Black pepper
  • 2 tsp Garlic powder
  • 2 tsp dried Rosemary (2 TBL fresh)
  • 2 tsp dried Thyme (2 TBL fresh)
  • 1 tsp Onion powder
  • 1 tsp Paprika
  • 0.5 tsp Cayene Pepper

Process

1. Mise en Place: Measure and prepare your ingredients prior to starting.
2. Age Roast
   1. Salt entire roast and wrap in film. Refrigerate 24 hrs.
3. Rub Roast
   1. Combine rub ingredients with olive oil and let sit for 1 hr.
   2. Brush roast with olive oil and rewrap with film.
   3. Marinate roast in fridge for 12 hrs.
4. If Smoking Roast
   1. Preheat smoker 225 F
   2. Smoke roast 3.5 hrs. or until internal temp is 145 F
   3. Finish Roast
      • Preheat oven to 500 F.
      • Put roast on a rack above a drip pan.
      • Roast until crust is crunchy, ~20 mins.
      • Rest roast 10 mins before slicing.
5. If roasting
   1. Preheat oven to 500 F.
   2. Put roast on a rack above a drip pan.
   3. Bake roast for 20 mins.
   4. Tent roast with foil and reduce heat to 220 .
   5. Bake until internal temp is 145F.
   6. Rest roast 10 mins before slicing.
6. Optional to use drippings to make a sauce.