Remove beef from the fridge, and place on a plate, patting dry on all sides with a handful of paper towels. Cut the beef in half to form more manageable portions that fit into the slow cooker. Sprinkle all sides of the beef with Stubb’s Bar-B-Q spice rub, and allow the beef to rest for at least 30 minutes prior to searing.
When it is time, heat a cast iron skillet with vegetable oil, and when the oil just begins to ripple and the pan is heated through, sear the beef for approximately 3 minutes on each side – or until it is deep golden brown on all sides. Add additional oil if needed.
Remove the beef and complete shredding the beef. Place it back in the slow cooker and stir to combine. Keep warm to serve.
Grill the hot dogs until they are heated through, and the hot dog buns are toasted. Top hot dogs with chili con carne, sour cream, shredded cheese and cilantro. Serve immediately.