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:
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