This was the first recipe in the "How To Grill" book of Steven Raichlen... I took out the cheese, and made few twists in the rub, but here it is, and I called it "The Crazy Roastbeef"!
I took a 4 lb cut of boneless prime rib, and on top of it:
- 2 carrots, cut to 1/2" sticks
- 4 chorizo sausages or cabanos
- 3-4 tbsp extra virgin olive oil
For the rub:
- 2 tbsp sweet paprika - I use smoked Moroccan one.
- 2 tbsp brown sugar
- 1 tsp granulated garlic
- 1/2 tsp ground cumin
- 1 tsp mustard powder
- 1 tbsp coarse salt
- 1/2 tbsp ground black pepper
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Mix all the rub ingredients in the bowl.
Using a sharpening steel, make holes in the meat and push the carrot sticks and the chorizo (or cabanos) through. Then - truss tight with a butcher string, brush the meat with olive oil and generously season with the rub.
Preheat the grill to medium indirect cooking, and grill, covered, until internal temperature reaches 138-140 F. Take it off the grill and let rest, loosely covered with foil, for about 20 minutes. Then slice and serve.