Serves: 20
Total Calories: 12
TO MAKE THE RUB: Using a spice grinder or mortar and pestle, crush the black peppercorns and mustard. Transfer to a small bowl and blend with the remaining rub ingredients.
Trim the roast of any excess fat. Brush the meat with the Worcestershire sauce and coat evenly with the rub. Cover with plastic wrap and refrigerate for 8 to 12 hours.
Allow the roast to stand at room temperature for 30 to 40 minutes before grilling. Grill the roast over Indirect Medium heat, keeping the grill's temperature between 350°F and 375°F, until the internal temperature reaches 135°F for medium rare, about 2 hours.
Remove the roast from the grill, loosely cover with aluminum foil, and allow to rest for 20 to 30 minutes. The internal temperature will rise 5°F to 10°F during this time. Cut into 1/2 inch slices. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Kansas City Boneless Rib Roast recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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