 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A simple dry rub is enough to turn roast beef into a real crowd pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. âAllison Ector, Ardmore, Pennsylvania Ingredients:
4 tablespoons paprika |
3 tablespoons brown sugar |
2 tablespoons chili powder |
1 tablespoon garlic powder |
1 tablespoon white pepper |
1 tablespoon celery salt |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
1 tablespoon pepper |
2 teaspoons cayenne pepper |
1 teaspoon ground mustard |
1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds) |
2 cups soaked hickory wood chips or chunks |
2 tablespoons canola oil |
Directions:
1. Combine the first 11 ingredients; rub desired amount over roast. Wrap in plastic wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
2. Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturerâs directions.
3. Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 6 servings.
|
|