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1
Set up grill for indirect grilling and place a large drip pan in the center; preheat to medium.
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2
Using the tip of a slender paring knife, make a series of 1/2 inch deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom.
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3
The holes should be at least 2 inches apart.
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4
Insert slivers of garlic in half the holes; strip the leaves off 1 or 2 of the rosemary sprigs and insert them in the remaining holes.
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5
Slide the remaining rosemary sprigs under the string used to tie up the roast.
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6
Make the rub: grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender.
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7
Add the salt and paprika and grind to mix; rub this mixture all over the roast, especially over the sheath of fat on top.
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8
When ready to cook, oil the grill grate; place the roast, fat side up, on the hot grate over the grill pan and cover the grill.
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9
Grill the roast until cooked to taste, 3 1/2 to 4 hours for medium-rare for a roast this size (figure 12 to 14 minutes per pound); if using a gas grill, keep the cover closed at all times.
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10
Use an instant read thermometer to test donenessyou will want to cook the roast to 145 for medium-rare, 160 for medium.
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11
Transfer roast to a platter or carving board and cover loosely with foil.
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12
Let roast rest for 10-15 minutes before carving; easiest way to carve is to cut it into rib.
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13
sections with a long, slender knife, then into thin slices to serve.
