Place all of the rub ingredients into a pestle and mortar and grind. Rub the ingredients all over the beef joint. Alternatively place the rub ingredients into a Weber Spice Grinder and grind over the beef.
02
Cover and leave the beef joint to come up to room temperature.
At the barbecue:
01
Roast using the 50/50 method, covering half of the charcoal grate with coals. Or alternatively for a 3 burner gas barbecue, turn the middle burner off and set the outer burners to a medium heat.
02
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.
03
Leave to rest before serving.
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.
Ingredients
Instructions
Ingredients
1kg beef roasting joint, salmon cut
2 tsp sea salt
1 tbsp black peppercorns
1 tbsp soft brown sugar
1 tbsp paprika
1 tbsp mustard powder
1 tbsp garlic power
1 tbsp onion powder
ó tsp coriander seeds
Instructions
In the kitchen:
01
Place all of the rub ingredients into a pestle and mortar and grind. Rub the ingredients all over the beef joint. Alternatively place the rub ingredients into a Weber Spice Grinder and grind over the beef.
02
Cover and leave the beef joint to come up to room temperature.
At the barbecue:
01
Roast using the 50/50 method, covering half of the charcoal grate with coals. Or alternatively for a 3 burner gas barbecue, turn the middle burner off and set the outer burners to a medium heat.
02
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.
03
Leave to rest before serving.
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.