MEMPHIS TANGY CHUCK ROAST

By Beefman-2

MEMPHIS STYLE CHUCK ROAST

Ingredients

• 5 LB CHUCK ROAST
• TANGY MEMPHIS RUB
• 3/4 cup firmly packed dark brown sugar
• 1/2 cup paprika
• 1/4 cup Morton's kosher salt
• 1/4 cup garlic powder
• 1/4 ground mustard
• 1/4 cup garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons ground ginger powder
• 2 tablespoons onion powder
• 2 teaspoons rosemary powder
• 2 tablespoon celery seed
• 1 table spoon dried thyme
• 1 tablespoon cumin
• 2 teaspoon cumin
• 2 teaspoon ground coriander
• 2 teaspoon ground all spice

Preparation

Step 1

TRIM OFF EXCESSIVE FAT OFF CHUCK ROAST.

MIX RUB TOGETHER AND PLACE IN AIR TIGHT CONTAINER.

COAT ROAST WITH RUB, PLACE IN TUPPERWARE TYPE CONTAINER PLACE COVER ON AND PLACE IN FRIDGE OVER NIGHT

REMOVE FROM FRIDGE AND PLACE ON COUNTER, PREHEAT OVER TO 350 F

PLACE ROAST IN OVEN SAFE DISH WITH HIGH SIDES.

COOK TO A 150 - 165 F I.T.