10 Spice Rub For All Roasts Recipes

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

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.

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.