Dry Rub - GasGrillChef.com
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Dry Rub
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One of the first things you will want is a dry rub, or seasoning. There are many rubs commercially available, and if one of those is a favorite, that's the one to use. If it's time to try something different, here's a rub that works well for any cut of beef.
• 1/2 cup paprika
• 1/4 cup freshly ground black pepper
• 1/2 cup kosher or sea salt
• 1/4 cup sugar
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 2 tablespoons cayenne pepper
• 2 tablespoons chili powder
• 1/2 cup paprika
• 1/4 cup freshly ground black pepper
• 1/2 cup kosher or sea salt
• 1/4 cup sugar
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 2 tablespoons cayenne pepper
• 2 tablespoons chili powder
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Thaw the beef and trim excess fat. Apply a liberal coat of the above rub to all surfaces, even the sides. Refrigerate the roast overnight. Fire up the grill and when the temp gauge reaches 225 degrees, place roast inside cooking chamber for 1 hour per pound of roast. Try to maintain the temperature at 225 or as close as possible. That's it! There's no need to turn the roast or flip it over or add anything to it. Check the temperature with a good meat thermometer and when the temp hits 165 degrees F, it’s done. You can adjust the final temperature to achieve the level of doneness that you like best.