Made it tonight with a roast that weighed 1.65 lb., and adjusted the rub accordingly (for 7 servings). We cut the salt (as recommended) by 50% and used kosher salt, and substituted 2 cloves of fresh minced garlic for the garlic salt and garlic powder. My husband seared it on a gas grill for about ten minutes on each side, then turned off one of the burners and turned the other down (to about 390 degrees) and cooked it indirectly for 30 minutes, letting it rest (covered) on the counter, for about ten minutes. It was medium rare, just perfect, juicy, tender and delicious! If it had any more saltiness to it, it would have been too salty. By reducing the salt by half and substituting garlic for garlic salt, it was just right!!!
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Made it tonight with a roast that weighed 1.65 lb., and adjusted the rub accordingly (for 7...