PASTE RUB FOR BEEF

use on prime ribs, rolled roasts, pot roasts, chuck roasts, steaks, and filet's

1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp ground black pepper
2 tsp stone ground (coarse) mustard
1 1/4 tsp salt
2 TBS Olive Oil
2 TBS Balsamic Vinegar
3/4 cup DARK Brown Sugar
(note; add 1 tsp crushed red peppers for a little zing)

mix into a paste, rub into beef extreeeeemly well. Wrap loosely in plastic wrap and let stand in frig 2 hrs to overnight. Cook slow and low to keep it moist and tender. Let stand at least 5 min after removing from heat to stabilize and prepare for cutting. Eat larger than normal portions, as this is one piece of meat you won't want to share. :0)