1. Combine paprika, granulated and brown sugars, chili powder, cumin, thyme, garlic powder, salt and pepper. Rub 1 tablespoon all over roast. (Note: Makes approx. ¼ cup; reserve remaining spice mixture in a sealed container to use throughout the barbecue season.)
2. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into center of roast.
3. Roast in 350°F oven, uncovered, until thermometer reads 140°F (63°C) for medium-are doneness, about 35 to 40 minutes, basting with Kansas City Mop in last 15 minutes if desired. (OR barbecue roast by indirect heat in barbecue preheated to 400°F)
4. Cover loosely with foil and let stand for about 15 minutes before carving across the grain into thin slices. Serve with Kansas City Mop for dipping if desired.
Kansas City Mop: In saucepan, whisk together 1 cup EACH ketchup and tomato sauce, ¾ cup EACH brown sugar and cider vinegar, ¼ cup corn syrup, 1 tbsp butter, 1 tsp EACH garlic powder, onion powder and smoked paprika, ½ tsp EACH chili powder, pepper, celery seeds and ¼ tsp ground cinnamon. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Makes 3 cups. (Make-ahead: Cool mixture. Cover and refrigerate for up to 2 weeks.)
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