Kansas City Boneless Rib Roast - cooking recipe

Ingredients

Rub
2 tablespoons black peppercorns
1 tablespoon mustard seeds
3 tablespoons paprika
2 tablespoons light brown sugar
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 teaspoon cayenne
Meat
1 (10 -12 lb) boneless beef rib roast
1/4 cup Worcestershire sauce

Preparation

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\u00b0 and 375\u00b0, until the internal temperature reaches 135\u00b0 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\u00b0 during this time.
Cut into 1/2-inch slices; serve warm.