Instructions

In the kitchen:

• Place all of the rub ingredients into a Weber Spice Grinder. Shake and then grind the rub ingredients all over the beef joint.
• Cover and leave the beef joint to come up to room temperature.

At the barbecue:

• Roast using the 50/50 method, covering half of the charcoal grate with coals.
• Use the area with direct heat to seal the meat for 5 minutes on both sides. Transfer the meat to the area of in-direct heat and leave to roast for approximately 1 hour or until the core of the meat reaches 64°C.
• Leave to rest before serving.
• Tip: Try roasting sweet potato or squash underneath the beef.

About this recipe:

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.