Serves: 10
Total Calories: 40

FOR THE BREAD CRUMBS:
2 slices firm country-style white bread
2 tablespoons finely chopped fresh Italian parsley
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil

1 boneless standing beef rib roast, about 5 1/2 lbs
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Dijon style mustard

Hickory chips or chunks soaked in water for at least 30 minutes

TO MAKE THE BREAD CRUMBS: Tear the bread into 1 inch pieces and place in a food processor. Process into fine soft crumbs and transfer to a medium bowl. Add the parsley, salt, and cayenne, toss to blend. Drizzle with the olive oil and blend with your fingertips.

Cut and remove any string or mesh wrapping. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling. Trim the roast of any excess fat and wipe with a dampened paper towel. In a small bowl mix the salt and pepper and rub into the roast.

Follow the grill's instructions for using wood chips. Grill the roast over Indirect Medium heat, keeping the grill's temperature between 350°F and 375°F for about 1 hour.

Remove the roast from the grill. Spread the mustard over the top of the roast and sprinkle on the bread crumbs, pressing them into the meat. Return the roast to the grill and continue grilling over Indirect Medium heat until the crumbs are browned and the internal temperature reached 135°F for medium rare, 15 to 30 minutes.

Remove the roast from the grill, loosely cover with aluminum foil, and allow to rest for 10 minutes. The internal temperature will rise 5°F to 10°F during this time. Carve the roast into 1/2 inch slices, reserving the juices. Arrange the meat on a platter reheat the juices and pour over the meat. 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.

Nutritional Facts:

Serves: 10
Total Calories: 40
Calories from Fat: 24

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
Bacon-Mushroom Beef Rolls
Beef Ribs With Cabernet Sauce
Beef Satay
Beer-Bathed Brisket
Bistecca Alla Fiorentina
Black Thai Burgers With Gingered Shiitakes
Blue-Cheese Burgers With Spicy Celery Slaw
Bourbon-Glazed Cajun Tenderloin
Chili On The Grill
Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
Classic Bacon Cheeseburger
Corned Beef And Swiss On Rye
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
Grilled Beef Tenderloin With Hoisin-Plum Mop
Guacamole Cheeseburgers
Hanoi Beef Kabobs
Herbed Veal Loin
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
Molto Bene Sirloin Steak
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New York Strips With Roasted Garlic Butter
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Smoked Santa Maria Tri-Tip
Southwest Sirloin With Corn Salad
Spicy Rib-Eye Steaks With Tomato Chutney
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Steak Tacos
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