Kansas City Boneless Rib Roast

Name: Kansas City Boneless Rib Roast
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 20-24 serving(s)
Ingredients: 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; 1 (10 -12 lb) boneless beef rib roast; 1/4 cup Worcestershire sauce

Submitted by ratherbeswimmin

"Weber’s Big Book of Grilling; refrigeration time 8-12 hours."

Download

Ready In:: 2hrs 15mins
Ingredients:: 9
Serves:: 20-24

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

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.