The rub was excellent. I used my oven probe set to 145 degrees. It was still somewhat rare. We prefer medium. I will set it a bit higher the next time I make it. Another reader had marinated her roast in the rub for 4 hours in the fridge. That would help tenderize it a little more. I was hoping for a more melt-in-your-mouth texture. Overall, it was much better than my usual roast.
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