1 5 pound prime rib roast
2 tsp whole black peppercorns
1 tsp dry thyme
1 bay leaf
1 tsp ground coffee
1 tsp garlic powder
1 tsp chili powder
1 tsp coriander seed
1 tsp sugar
1 tbl smoked hungarian paprika
1 tsp cumin seed
1 tsp mild curry powder
2 tsp salt

Combine all seasonings EXCEPT SALT in electric coffee grinder and grind to a powder.

Remove roast from fridge, unwrap and use as much seasoning (except salt) as necessary to coat completely. Leave roast on countertop, covered with plastic wrap, about 2 hours to bring to room temperature.

Just before cooking, sprinkle roast with the salt.

Preheat gas barbecue to 500 F (260 ) or very hot. If using a rotisserie, follow the manufacturer's directions. If not, follow steps 5 through 7 to cook the roast over indirect heat:

When hot, turn OFF one burner on the barbecue. Turn the other burner to its lowest heat setting.

Stand roast fat-side up on the grill above the OFF burner side to sear. Place an oven thermometer beside roast. Close the lid, allowing heat to drop to 350 F (180 C). Adjust the gas control on the burner-on side to maintain this temperature for about 1 1/2 hours, turning roast every 30 minutes for even cooking.

Finally, check for doneness using a meat thermometer jabbed into the centre of the roast, not touching a bone. For rare, you want an internal temperature of 120 F (50 C). For medium, 125 F (52 C). Well-done, 140-145 F (60-63 C).

When done, let the roast stand at room temperature for 20 minutes; it will continue to cook and redistribute juices.