Serves: 20
Total Calories: 124

FOR THE RUB:
1 tablespoon granulated garlic
1 tablespoon kosher salt
2 teaspoons dry mustard
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander

FOR THE AIOLI:
4 cloves garlic (medium)
1 cup tightly packed fresh Italian parsley
1 1/2 cups mayonnaise
2 tablespoons white wine vinegar
2 teaspoons prepared horseradish

1 seven-bone standing beef rib roast, 12 to 14 lbs
20 walnuts halves
10 cloves garlic, halved (20 halves)

TO MAKE THE RUB: In a small bowl mix the rub ingredients.

Trim the roast of any excess fat. Using a thin, sharp knife, make 20 cuts evenly spaced across the length of the roast, each 2 to 3 inches deep into the thickest part. Using your forefinger, stuff a walnut half into each cut. Follow with a garlic clove half. Spread the rub over the top and sides of the roast. Allow 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 to 2 1/2 hours. Remove 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.

Meanwhile, make the aioli: In a food processor finely chop the garlic cloves. Add the remaining aioli ingredients and process until smooth. Cover and refrigerate until ready to serve.

Using a sharp knife, remove the bones from the roast and cut the meat into 3/4 to 1 inch slices. Serve warm with the aioli.

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.

Nutritional Facts:

Serves: 20
Total Calories: 124
Calories from Fat: 120

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
Bacon-Mushroom Beef Rolls
Beef Ribs With Cabernet Sauce
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Bistecca Alla Fiorentina
Black Thai Burgers With Gingered Shiitakes
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Bourbon-Glazed Cajun Tenderloin
Chili On The Grill
Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
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Dry-Rubbed Porterhouse With Barbecue Steak Sauce
Filet Mignon With Cremini-Wine Sauce
Filets And Crab With Béarnaise Sauce
Flank Steak With Salsa Verde
Flatiron Steaks With Steakhouse Sauce
Garlic And Herb-Crusted Slow-Smoked Prime Rib
Greek Pita Pockets
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Guacamole Cheeseburgers
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Hickory-Smoked Boneless Rib Roast
Hoisin Beef Kabobs With Tomato Salad
Holiday Beef Tenderloin
Kansas City Boneless Rib Roast
Korean Short Ribs
Lemon-Herb Beef Kabobs With Couscous Salad
Mexican Flank Steak With Jicama-Orange Salad
Molasses Short Ribs With Onion Marmalade
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