I mixed the rub with a nice blend of worcestershire, apple juice, a splash of bourbon and salt to taste. I re-injected it again with a little butter and coffee @140. My biggest concern is that it doesnt dry out. It displayed some nice marbling so I think I'll be ok there.
Here it is after the second injection and adding the ribs.
A lil background on this roast. Tiiming was in my favor as I asked the gal behind the counter if she could cut me a nice sized chuckeye for smoking. She goes into the meat locker and comes out with this 40lb chuck. YIKES! My initial thought was back away from the counter! Too big...lol,, but then again it being Angus I thought, well, maybe it'll be ok. My mind was racing at this point..lol I basically picked my cut as she trimmed a little fodder off of it and sliced off some steaks to get down to the eye. When she showed me the cut end it was true love....
My rub was a base of a store bought from GFS called spicy grill seasoning (garlic, onion and various other spices ??) mixed with some extra pepper and my own rub. I got caught off guard when I added the rub to my injection as the "spices" in the rub clogged my injector. So I simmer the injection mix, cooled and strained it into a bowl. It was a pretty tastey concoction but no real recipe, sorry.