Coffee-Crusted Prime Rib

• 1 tablespoon finely ground coffee
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon coarsely ground pepper
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 beef ribeye roast (4 to 5 pounds)
• 2 tablespoons olive oil

1. In a small bowl, combine the first 9 ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight.
2. Remove roast from refrigerator 1 hour before grilling; brush with oil.
3. Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.

ground coffee, chili powder, onion powder, ground pepper, ground mustard, salt, garlic, oregano, cayenne pepper, beef ribeye roast, olive oil

Taken from www.tasteofhome.com/recipes/coffee-crusted-prime-rib/ (may not work)