- 2 Tbsp black peppercorns, crushed
- 1 Tbsp mustard seed, crushed
- 3 Tbsp paprika
- 2 Tbsp light brown sugar
- 2 Tbsp kosher salt
- 1 Tbsp garlic powder
- 1 tsp cayenne
- 1 (10 lb) rib roast, boneless
- 1/4 cup Worcestershire sauce
Combine the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne in a large mixing bowl.
Brush the entire roast with Worcestershire sauce.
Cover the roast with plastic wrap and refrigerate overnight.
Allow the roast to stand at room temperature for 40 minutes before grilling.
Grill the roast 3 hours over indirect medium heat for medium well, or 2 hours for medium rare. The internal temperature of the roast should reach 135 degrees when completely cooked.
Cover the roast loosely with foil and allow to rest 30 minutes before slicing.