10 Spice Rub For All Roasts Recipes

DRY RUB FOR ROAST

Steps:

• Mix all of the ingredients together. Use 1-2 tablespoons of a dry rub for each pound of meat. Apply the rub directly to the surface of the meat.
• After applying the rub, cook the beef roast as desired. Basic guidelines for making roast are as follows: brown the roast on all sides to seal in the flavor. Braise with liquid, like beef broth, and add root vegetables to pot. Cook in either slow cooker, pressure cooker, stove top, or oven. If it's a 4 lb roast, it will usually be done in 3 to 3 ½ hours when cooked at 300 degrees. However, the only way to be sure a pot roast is done is to use an instant read thermometer. The USDA recommends an internal temperature of at least 145°F to be considered safe to eat. Learn more about how to cook beef roast

BOBBY'S SPICE RUB FOR BEEF AND PORK

Steps:

• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.

HERB RUBBED SIRLOIN TIP ROAST

Steps:

• In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
• Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

BEST SPICE RUB RECIPE BY TASTY

Steps:

• In a jar, add all the spices and shake until combined.
• Store in a tightly covered container, such as a mason jar, for up to a year.
• Season your favorite meats and vegetables with the rub.
• Enjoy!

10 SPICE RUB FOR ALL ROASTS

Steps:

• Pre-Heat oven to 200 degrees Place roast in baking pan top/fat side down. One by one apply seasonings to bottom of roast in an even coat using order above. (keep salt and pepper to 1/3 the other amount of other spices for all sides). Turn roast on side and repeat, than other side and repeat. Last, evenly cover top of roast with spice mixture and pat loosely. Entire roast should be covered with an evenly coated rub. Place meat thermometer in thickest part of roast and place roast in center of oven. Slow cook at 200 degrees until desired serving temperature. (see meat thermometer) For medium rare roast beef use 135 degrees. Pork to 170 degrees. Normally roasts should be pulled from the oven 5 to 10 degrees before reaching temperature but when slow cooking at low temp bring roast to temp or two degrees below desired temp as there will not be much increase in core temp the 20 minutes time to let stand before slicing. Plan on cooking a 6 lb. roast for 2.5 hours at 200 degrees. Beef will cook faster than pork. Once meat temperature begins to rise set a timer for 30 minutes. When the timer goes off note how many degree increase in meat temp for that 30 minutes. That increase will tell you time until to reach your desired carving temperature. In the event you need to speed the cooking process increase heat depending on how much you need to speed. Recalculate after 30 minutes. When cooking at 350 degrees or more take out roast 10 degrees below desired time. Tent roast aluminium foil. Leave thermometer in meat to check to see internal temp. If temp appears to be rising to fast than remove foil. Roast will be perfect every time. Use drippings for flavorful gravy.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

FRENCH ROAST SPICE RUB

Steps:

• Mix the ingredients in a small bowl.