I used this rub with a 6lb roast and tripled the recipe. I didn't have all the ingredients (dry mustard, cumin, paprika, & thyme) and eliminated the sugar and cayenne pepper... but it was still wonderful! I also poured a little olive oil on top. Next time I think I'll baste the roast as it's cooking to help distribute the tasty juices on top too (the bottom was saturated with the wonderful flavors while the top was good - but not quite as tasty). I cooked it to internal temperature of 170 degrees and the roast was tender and juicy! I definitely recommend this recipe! I'm sure it's wonderful with the ingredients I left out too :o)
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I used this rub with a 6lb roast and tripled the recipe. I didn't have all the ingredients...