The rub was a "wet" rub; a short marinade...maybe 20 minutes while I cut veggies and got the grill heated. I rubbed it with oil and white vinegar in a ziplock and then added about 2 TBS ancho chili powder, tsp each of oregano, garlic, onion and paprika powders and some S&P. Massage it into the meat and let it come to room temp while you prep everything. I cut up about 10 mini red potatoes and tossed them with paprika, garlic, S&P and oil. Those cooked in a grill pan for the whole time the meat was on, tossing. The pablanos, red peppers and onions just had oregano, lime, S&P and oil and they went on in the last 15 minutes. I just tossed them into the potato basket as they got done. I pulled the beef at 155F and it was medium after resting. I would take it off at 150 next time and let it rest for MR. I'd say it took an hour on the rotisserie, but it'll vary depending on roast size and temp. This was maybe 2 lbs. I had a HUGE bowl of guacamole to go with this and it all went. Leftover meat and potatoes went into omelets in the morning! the potatoes I did off to the side with the burner off and the lid was closed so the "baked".
Glad you liked it Smay! I'll go check out your pic. Be right back...
Remy: No, no, no don't just hork it down!