Kansas City Boneless Rib Roast
Weber’s Big Book of Grilling; refrigeration time 8-12 hours.
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INGREDIENTS
NutritionRub
- 2tablespoons black peppercorns
- 1tablespoon mustard seeds
- 3tablespoons paprika
- 2tablespoons light brown sugar
- 2tablespoons kosher salt
- 1tablespoon granulated garlic
- 1teaspoon cayenne
Meat
- 1(10 -12 lb) boneless beef rib roast
- 1⁄4
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DIRECTIONS
- Make the rub: using a spice grinder or mortar/pestle, crush the black peppercorns and mustard seeds.
- Transfer to a small bowl with the remaining rub ingredients.
- Trim excess fat from roast; brush the meat with Worcestershire sauce and coat evenly with the rub.
- Cover with plastic wrap and refrigerate 8-12 hours.
- Let roast stand at room temperature for 30-40 minutes before grilling.
- Grill the roast over indirect medium heat, keeping the grill’s temerpature between 350° and 375°, until the internal temperature reaches 135° for medium rare, about 2 hours.
- Remove roast from the grill, loosely cover with foil, and let rest for 20-30 minutes.
- The internal temperature will rise 5-10° during this time.
- Cut into ½-inch slices; serve warm.
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