RAGIN CAJUN SIRLOIN ROAST

By Beefman-2

CAJUN COUNTRY SIRLOIN

Ingredients

• 10 15 10 15 10 - 15 LB SIRLOIN ROAST
• RAGIN CAJUN RB
• 1/2 1/2 1/2 CUP DARK BROWN SUGAR
• 1/4 1/4 1/4 CUP CAJUN SPICE
• 1/2 1/2 1/2 CUP CANE SUGAR
• 1/2 1/2 1/2 CUP SEASONED SALT
• 1/2 1/2 1/2 CUP PAPRIKA
• 2 2 2 TBSP GARLIC SALT
• 2 2 2 TBSP CHILI POWDER
• 2 2 2 TBSP BLACK PEPPER
• 2 2 2 TBSP GROUND MUSTARD
• 1 1 1 TBSP ONION SALT
• 1 1 1 TBSP CELERY SALT
• 1 1 1 TBSP CAYENNE
• 1 1 1 TSP GARLIC POWDER
• 1 1 1 TSP GROUND MARJORAM
• 1 1 1 TSP GROUND THYME
• 1 1 1 TSP GROUND CUMIN
• 1 1 1 TSP GROUND ALLSPICE

Preparation

Step 1

MIX RUB TOGETHER IN A BOWL, PLACE IN AIR TIGHT CONTAINER TILL NEEDED.

TRIM ROAST OF EXCESSIVE FAT AND CUT INTO 1/4'S

SEASON WITH RUB WITH A MEDIUM COAT

PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE INTO OVEN RATED DISH.

PREHEAT YOUR OVEN TO 350 F

PLACE SIRLOIN ROAST IN OVEN, COOK TILL AN I.T. OF 150 - 180 F, YOUR CHOICE