Oak-Smoked Maryland Pit Beef Sandwich with SPG$ Rub

Oak-Smoked Maryland Pit Beef Sandwich with SPG$ and Tiger Sauce

June 27, 2025

Baltimore pit beef was born on charcoal grills along Pulaski Highway, but we’re taking it one step further by smoking a top round roast low and slow over oak wood. Whether you’re working with red or white oak, the flavor is clean, bold, and balanced—just like our SPG$ Rub. This sandwich stays true to its Maryland roots with rare, thin-sliced beef piled high on a Kaiser roll with raw white onion and a creamy horseradish Tiger Sauce. But with the SPG$ Rub pulling double duty in the bark and the sauce, you’re not just staying traditional—you’re elevating it.

Oak-Smoked Maryland Pit Beef Sandwich with SPG$ Rub

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Glenn Connaughton

Servings

Prep Time

15 minutes

Cook Time

1 hour

Calories

430

This oak-smoked pit beef sandwich features a 3–4 pound top round roast seasoned with SPG$ Rub and smoked until rare over oak wood. After a rest and thin slice, it’s served on a roll with raw onion and a creamy Tiger Sauce—also seasoned with SPG$. Maryland meets Revolution BBQ in every bite.

Cook Mode

Ingredients

For the Pit Beef:

1 (3 to 4 pound) top round roast (about 1.6 kilograms)
2 tablespoons yellow mustard (binder)
3 tablespoons Revolution Barbecue SPG$ Rub

For the Tiger Sauce:

½ cup mayonnaise
½ cup prepared horseradish (not cream-style)
1 tablespoon fresh lemon juice or white vinegar
½ teaspoon Revolution Barbecue SPG$ Rub

For Serving:

8 Kaiser rolls or sandwich buns
1 small white onion, thinly sliced
Optional: shredded lettuce, tomato slices

Directions

Trim and Prep the Roast: Trim any silver skin or excess fat from the top round roast. Pat it dry with paper towels. Rub the entire surface with yellow mustard to help the seasoning adhere.
Season the Beef: Coat the roast evenly with 3 tablespoons of SPG$ Rub, pressing it into all sides for maximum flavor.
Set Up the Smoker: Preheat your smoker to 275°F using indirect heat. Use red or white oak wood for a traditional Mid-Atlantic flavor profile.
Smoke the Roast: Place the roast directly on the smoker grates. Smoke until the internal temperature reaches 120–125°F for rare to medium-rare. This typically takes about 1 hour 15 minutes to 1 hour 30 minutes, depending on thickness.
Rest the Beef: Remove the roast from the smoker and loosely tent it with foil. Let it rest for 20 minutes to redistribute the juices.
Make the Tiger Sauce: While the beef rests, whisk together the mayonnaise, prepared horseradish, lemon juice, and SPG$ Rub in a bowl until smooth. Chill until ready to use.
Slice the Beef: Using a very sharp knife or meat slicer, slice the roast paper-thin against the grain for maximum tenderness.
Assemble the Sandwiches: Toast the Kaiser rolls. Pile sliced beef high on each bun, top with thin slices of white onion, and spoon over a generous portion of Tiger Sauce. Add shredded lettuce or tomato if desired.

Recipe Note

This recipe honors Baltimore tradition while adding depth from oak smoke and layered flavor from SPG$. From crust to condiment, our SPG$ Rub makes every bite bold and balanced. For more recipes and to grab your own bottle, visit RevolutionBBQ.com.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (200 grams)
Calories 430, Fat 24 grams, Polyunsaturated Fat 4 milligrams, Monounsaturated Fat 9 milligrams, Carbs 28 grams, Protein 28 grams, Potassium 490 milligrams, Fiber 2 grams, Sodium 860 milligrams, Sugar 5 grams, Iron 3 milligrams