Author Notes: I stumbled upon this combination when we were given a rib roast and didn't know what to do with it. I've put in the approximate proportions that I use, but feel free to adjust the rub to your taste - it also depends a bit on the size of the roast you're using. - LucyS
- 1 3-4 pound bone-in pork rib roast
- 1-2 tablespoon chopped fresh thyme, rosemary, oregeno, or a mixture
- 6 garlic cloves, mashed
- 1 tablespoon grainy mustard
- 2 teaspoons paprika
- 1-2 teaspoon cayenne pepper, or more to taste
- Olive oil
- Mash the garlic, chop the herbs, and combine with the paprika, mustard, and cayenne (I do this in a small cuisinart chopper or mortar and pestle). Add enough olive oil to make a chunky sort of paste. Salt and pepper to taste. Smear the rub all over the (room temperature, if possible) pork, on all sides.
- Light your grill such that there is an area away from direct heat: either only light part of a gas grill, or stack all the coals on one side or bank them on both sides of a charcoal grill. Place the pork bone-side down on the cool part of the grill, and then cover the grill, leaving the vents open. Cook the pork for about 30-45 minutes, or until it is still slightly pink inside. Remove from grill and let sit for 10-20 minutes before serving.