Prime Rib with Texas Dry Rub

BBQ Restaurant Recipe

Serves 12 to 15

1 boneless prime rib beef roast (10 to 12 pounds)

2 tablespoons cumin seeds
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon mustard seeds
1 tablespoon coriander seeds
2 tablespoons kosher salt
2 tablespoons packed brown sugar
1 tablespoon garlic salt
2 teaspoons cayenne pepper

To make the rub:  In a large saute pan over medium high heat, toast the cumin seeds, chili powder, paprika, mustard seeds and coriander seeds, shaking the pan occasionally, until the spices start to smoke. (about 2 to 3 minutes) Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt and cayenne pepper. Grind the mixture coarsely.

To prepare the meat:  Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the roast. Cover with plastic wrap and refrigerate for at least 3 hours or as long as 12 hours.

To grill the roast:  Grill the prime rib, fat side up, indirectly over medium heat for about 2 1/2 hours. Remove the roast when it reaches the desired doneness. Loosely cover the meat with aluminum foul and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise 5 to 10 degrees. Cut into 1/2 to 1 inch slices and serve warm.