Kansas City Boneless Rib Roast |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 24 |
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Weber’s Big Book of Grilling; refrigeration time 8-12 hours. 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 |
Directions:
1. Make the rub: using a spice grinder or mortar/pestle, crush the black peppercorns and mustard seeds.
2. Transfer to a small bowl with the remaining rub ingredients.
3. Trim excess fat from roast; brush the meat with Worcestershire sauce and coat evenly with the rub.
4. Cover with plastic wrap and refrigerate 8-12 hours.
5. Let roast stand at room temperature for 30-40 minutes before grilling.
6. 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.
7. Remove roast from the grill, loosely cover with foil, and let rest for 20-30 minutes.
8. The internal temperature will rise 5-10° during this time.
9. Cut into 1/2-inch slices; serve warm.
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