Description
Beef can hold a lot of flavour and with larger cuts requiring longer cooking time you get more rendering, more shrinkage and loss of fluid which will take your lovely flavour away. So be generous, be very generous in fact.
A bit of sugar helps form a nice crust so be liberal, and rub it well into your meat being sure to get into all the creases and spray with some water once you are done.
This rub has a bit of chilli in it and with the black pepper does give a little kick, but only very little. If you want to turn up the heat, add more dried ground chilli powder to taste. We like to add a bit of chipotle for depth of flavour and a bit of Kashmiri for colour and heat.