How do you usually do the roast Tarkio?
I have experimented over the years. I like a crust on my roast so I have played with softened butter mixed with flour and adding the seasoning to that.
For seasoning I use salt and pepper. I like rosemary and thyme on my prime rib along with the salt and pepper and over the years toyed with other things.
Buddy has given me a rub that has lime Chile, savory, garlic, salt, pepper, brown sugar, chipotle powder, onion and mustard powder and maybe a bit of cayenne. Used a variant of that on steaks a month or so ago without the sugar. Was pretty good.
What do you guys use for a temp on a pellet grill and for how long?
