Sassy Sweet and Spicy Beef Rub
I got a request, from the husband, to make him something that comes from a cow…no more chicken or fish. Okay, it really went something like this: “if I don’t get to eat some kind of red meat in the next couple of days, I’m going to do nothing but make clucking sounds everytime I am supposed to speak around here.” Point taken. Once I thought about it, I realized that I hadn’t cooked any kind of red meat in weeks. Although, I did entertain the thought of seeing just how long he could keep up the clucking and see which one of us would go crazy first. I also thought about taking on the clucking experiment because it would be nice to get some kind of an answer from him, for a change.
But, in the end, I decided to go with my wifely instincts and not go down that path. The man would get some red meat. Easier said than done.
My usual go-to stores, for regular cuts of meat, had nothing particularly good on sale (and since we were out of propane, the grill was out). They had cross rib roasts and 7 blade roasts, they did not have any brisket (my roasting meat of choice). I went to get the cross rib roast, and of course, they didn’t have any. So I sweet talked the butcher into de-boning a 7 blade roast and was on my way.
So I got home and mixed up a variation of a rub I had run across on girlsatthegrill.com and went from there. You can use this as a rub or a dust on just about everything.
Ingredients
- 1/8 Cup Hungarian Paprika
- 3 Tablespoons of Brown Sugar
- 1 1/2 Teaspoons of Cumin
- 1 Tablespoon Chipotle Pepper Powder
- 1 1/2 Teaspoons Black Pepper
- 1 1/2 Teaspoons Onion Powder
- 1 1/2 Teaspoons Garlic Powder
- 1 1/2 Teaspoons Dried Thyme
- 1 1/2 Teaspoons Kosher Salt
I have included the directions for the dish that I made, but remember – you can use this on just about anything (including scrambled eggs). I keep a container of it in my fridge to add a little bit of flavor to all kinds of things.
Directions
Rub top and sides of roast, liberally, with the rub up to a day in advance and refrigerate. (I used a 3 1/2 pound roast.)
Pre-heat oven to 300 degrees Farenheit. Put the roast in a 13″x9″ pan. Add one 12 ounce bottle of beer (don’t pour it over the meat or you will wash off the rub). Thinly slice 1-2 large onions and sprinkle over the top of the meat. Cover with foil and put in the oven for 4 hours. After 4 hours, remove the foil and cook another 30 minutes. Removing the foil allows the onions on top to brown. When done, remove from oven and let rest for 20 minutes.
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June 4, 2009 • 1 comment