Talk about Juicy!!! I slow roasted a blade roast on the BBQ for 4 hours on Saturday with a new rub compliments of Jim Goode. The flavor from the piece of meat was amazing.
I used the indirect heat method to cook the meat which means having heat on one side of the bbq and placing the meat on the opposite side.
I kept the temperature of the bbq to approximately 250F.
The recipe for the rub is:
- 2 1/2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 2 teaspoons mustard powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground bay leaves
- 3/4 teaspoon ground coriander seed
- 3/4 teaspoon ground savory
- 3/4 teaspoon dried thyme
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon ground white pepper
- 1/8 teaspoon ground cumin
- salt to taste
While bbq’ing meat for long periods to ensure the tenderness you have to be careful what type of sauce you place on the meat. A traditional wet sauce or sugar based sauce would just burn that is why it is best to use a dry rub while cooking meet for extended periods on the grill.