Rib Roast with Gusto

What You Need:

 

2 TBSP black peppercorns, crushed

1 TBSP mustard seed, crushed

3 TBSP paprika

2 TBSP light brown sugar

2 TBSP kosher salt

1 TBSP garlic powder

1 tsp cayenne

1 (10 lb) rib roast, boneless

1/4 C Worcestershire sauce

 

How to Make It:

 

Toss together the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne in a large mixing bowl

Brush the roast with Worcestershire sauce on all sides.

Rub the peppercorn mixture over the roast.

Cover the roast with plastic wrap and refrigerate overnight.

Allow the roast to stand at room temperature for 40 minutes before grilling.

Heat the grill to medium.

Grill the roast over indirect heat for 3 hours for medium 2 hours for medium rate.

The internal temperature of the roast should reach 135 degrees when completely cooked.

Cover the roast loosely with foil and allow to rest 30 minutes before slicing.

 

A large piece of meat when cold allows any juices to thicken.  By allowing the meat to stand at room temperature the juices warm up and will allow for the flavor to flow throughout the meat while grilling.  A large piece of meat needs to rest after grilling to allow the internal temperature to rise slightly before serving.