Kansas City Boneless Rib Roast

• 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

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 350u0b0 and 375u0b0, until the internal temperature reaches 135u0b0 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 5-10u0b0 during this time.
9. Cut into 1/2-inch slices; serve warm.

rub, black peppercorns, mustard seeds, paprika, light brown sugar, kosher salt, garlic, cayenne, boneless beef, worcestershire sauce

Taken from www.food.com/recipe/kansas-city-boneless-rib-roast-226057 (may not work)