Simple spices combine to make a unique rub for roasts and steaks. Paired up with a matching barbecue ‘mop’ (Southern U.S. bbq lingo for barbecue sauce), this combo makes an authentic slow-roasting Southern BBQ experience for cooking roasts in the oven or by indirect heat on the barbecue or smoker.
MAKES 4 Servings - PREP TIME 10 min - COOK TIME 1hr - TOTAL TIME 1hr 10min
1 tsp EACH paprika and granulated sugar
1/2 tsp EACH golden brown sugar, chili powder, ground cumin, and dry mustard
¼ tsp EACH ground dried thyme, garlic powder, coarse salt, and freshly ground pepper
1 Beef Bottom Sirloin Tri-tip Oven Roast, about 1 lb (500g)
Kansas City Mop (optional, recipe follows)
1. Combine paprika, granulated and brown sugars, chili powder, cumin, thyme, garlic powder, salt, and pepper. Rub 1 tablespoon all over roast. (Note: Makes approx. ¼ cup; reserve remaining spice mixture in a sealed container to use throughout the barbecue season.)
2. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into the center of the roast.
3. Roast in 350°F oven, uncovered, until thermometer reads 140°F (63°C) for medium-rare doneness, about 35 to 40 minutes, basting with Kansas City Mop in last 15 minutes if desired. (OR barbecue roast by indirect heat in barbecue preheated to 400°F)
4. Cover loosely with foil and let stand for about 15 minutes before carving across the grain into thin slices. Serve with Kansas City Mop for dipping if desired.
Kansas City Mop: In a saucepan, whisk together 1 cup EACH ketchup and tomato sauce, ¾ cup EACH brown sugar and cider vinegar, ¼ cup corn syrup, 1 tbsp butter, 1 tsp EACH garlic powder, onion powder, and smoked paprika, ½ tsp EACH chili powder, pepper, celery seeds, and ¼ tsp ground cinnamon. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Makes 3 cups. (Make-ahead: Cool mixture. Cover and refrigerate for up to 2 weeks.)
For original recipe, click here.