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:

INGREDIENTS

• 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.

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