Sorry didn't see your last question.
My dry rub was:
Roast Rub (I used it on some chicken thighs too and they came out great!!!):
1 TBSP Garlic powder
1 TBSP Onion powder
1 TBSP Black pepper
1 TBSP Kosher salt
1 TBSP Paprika
1/8 TBSP Cayenne pepper
last minute I did add some brown sugar. I also smeared yellow mustard over the roast prior to putting the rub on, really helped everything adhere, works great. The ym evaporates with no taste to the meat, got that tip off one of the smoking forums
