Texas Herb Rub Roast
By Chef Tom Perini, Perini Ranch Restaurant, Buffalo Gap, TX

Prime Rib or Rib Eye Roast:
With a roast, there is a lot of outside surface to cover, and the appearance is very important. Use this rub with a lot of pepper and garlic. Wet the meat a little, so that the seasoning will stay on.

Texas Herb Rub Ingredients:
1 tspn. Dried Oregano Leaves
1 tspn. Dried Thyme Leaves
1 tspn. Paprika
1 tspn. Salt
1/2 tspn. Garlic Powder
1/2 tspn. Onion Powder
1/2 tspn. Ground White Pepper
1/2 tspn. Freshly Ground Black Pepper
1/4 tspn. Ground Red Peppe

Procedure:
Trim excess fat, and combine all the ingredients and rub over the surface of the meat.

Cooking Roast on the Grill:
Place meat on pit and roast a 12 lb prime rib at 325 degrees for 3 hours. Take it out when it is showing an internal temperature of 120 - 125 degrees. Turn meat every hour. Remove from heat and let meat rest for at least 40 minutes before serving.

Cooking Roast in the Oven:
Place roast on a wire rack in a roasting pan to keep it out of the drippings. Preheat oven to 500 degrees and roast for 25 minutes to seal the juices. Reduce oven temperature to 300 degrees and roast to desired doneness. Use a meat thermometer to measure internal temperature.