Ingredients:

2    tablespoons black peppercorns, crushed

1    tablespoon mustard seed, crushed

3    tablespoons paprika

2    tablespoons light brown sugar

2    tablespoons kosher salt

1    tablespoon garlic powder

1    teaspoon cayenne

1    (10 lb) rib roast, boneless

¼    cup Worcestershire sauce

 
The evening before:

In a large mixing bowl, toss together the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne. 

Brush the roast with Worcestershire sauce on all sides. 

Rub the peppercorn mixture over the roast. 

Cover the roast with plastic wrap and refrigerate overnight. 

Before grilling:

Allow the roast to stand at room temperature for 40 minutes before grilling.* 

Heat the grill to medium. 

Grill the roast over indirect heat for 3- 5 hours on medium heat. 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.**

Notes:

*A large piece of meat when cold allows any juices to thicken.  By allowing the meat to stand at room temperature the juices warm up and will allow for the flavor to flow throughout the meat while grilling.  

**A large piece of meat needs to rest after grilling to allow the internal temperature to rise slightly before serving.