Instructions:
Remove roast from refrigerator and let stand at room
temperature 1 hour. Preheat oven to temperature 450°F. Combine dry
ingredients in a bowl and mix thoroughly. To help the rub adhere to
the meat, liberally moisten a paper towel with water and lightly wet
the meat or use a very light coating of oil. Starting with the
underside (rib side), pat spice mixture over meat, trying to get as
much of the mixture to adhere as possible. Turn meat over and do
sides, ends, and top (fat side) of the meat. Place roast on a flat
wire rack, ribs down, fat side up in a large roasting pan. Sprinkle
and pat additional spice mixture on the top. (To reserve remaining rub
mixture for another use, place in a glass jar, seal tightly and store
in a cool dark place.) Place prepared meat in oven and roast
uncovered 1 hour. After 1 hour, immediately turn off the oven. Do
NOT open oven door. Let roast sit in oven 4-5 hours. (Allow
larger roasts the longer time.) After the 4-5 hours, turn on oven to
temperature 375°F and roast 30 minutes for a medium rare
roast. Remove roast from oven and let stand 10-15 minutes
before carving.
