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
3-4 pound bone-in pork rib roast
chopped fresh thyme, rosemary, oregeno, or a mixture
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.