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
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Ingredients
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1
3-4 pound bone-in pork rib roast
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1-2 tablespoons
chopped fresh thyme, rosemary, oregeno, or a mixture
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6
garlic cloves, mashed
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1 tablespoon
grainy mustard
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2 teaspoons
paprika
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1-2 teaspoons
cayenne pepper, or more to taste
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Olive oil
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Salt
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Pepper
Directions
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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.
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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.
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