High rib with coffee rub

Name: High rib with coffee rub
Cook time: 2 h
Total time: 14 h
Yield: 4
Ingredients: 3 TABLESPOONS ground coffee; 2 TABLESPOONS demerara sugar; 2 Organic limes; 1 TABLESPOON smoked paprika powder; 1 TABLESPOON Sea salt; 1 TABLESPOON Cayenne pepper; 1 piece(s) Prime rib of beef (with bone; approx. 1.9 kg); 7-10 Tbsp Organic lime wedges; 1 large freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
840 mins

Ingredients

Servings: 4

3 TABLESPOONS ground coffee
2 TABLESPOONS demerara sugar
2 Organic limes
1 TABLESPOON smoked paprika powder
1 TABLESPOON Sea salt
1 TABLESPOON Cayenne pepper
1 piece(s) Prime rib of beef (with bone; approx. 1.9 kg)
7-10 Tbsp Organic lime wedges
1 large freezer bag
7-10 Tbsp Aluminium foil

Directions

1
The day before, mix coffee, sugar, lime zest, paprika, sea salt and cayenne pepper. Dab the meat dry and rub it with the spice mixture from both sides. Place the meat in a freezer bag, press out air and seal, then place the meat in the refrigerator.
2
The next day at the grill, push the burnt coal to one side. Take the meat out of the bag and place it on the side of the grill without the charcoal. Cover the entire grill with aluminium foil and grill indirectly for 1 1⁄2-2 hours. If you have a kettle grill, you grill with a lid instead of foil. Cut meat into slices and garnish with lime wedges.
3
Tip: Mortar spices! If you crush the mixture finely in a mortar, you will get even more aroma from the spices