Prime Rib with Texas Dry Rub

Instructions

• 2 T cumin seeds
• 2 T chili powder
• 2 T paprika
• 1 T mustard seeds
• 1 T coriander seeds
• 2 T kosher salt
• 2 T brown sugar, packed
• 1 T garlic salt
• 2 tsp cayenne pepper
• 1 (10-12 lb) boneless prime rib beef roast

Ingredients

1. In a large pan, toast the cumin, chili powder, paprika, mustard, and coriander, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes.
2. Transfer the mixture to a coffee grinder.
3. Add the salt, sugar, garlic salt, and cayenne.
4. Grind the mixture coarsely.
5. Trim nearly all the fat from the prime rib. Evenly spread the rub all over the prime rib.
6. Cover with plastic wrap and refrigerate for 3-12 hours.
7. Grill the prime rib, fat side up, indirectly over medium heat for about 2 1/2 hours.
8. Remove the prime rib and loosley cover with aluminum foil and allow to rest for 30 minutes before slicing.
9. Cut into 1/2 - 1-inch slices. Serve warm.