Herb-Crusted Pork Rib Roast

Trim fat from roast. Insert a meat thermometer into center of meat without touching bone. Brush roast with mustard. In a small bowl, combine parsley, thyme, rosemary, sage, garlic, salt and pepper. Sprinkle mixture over roast and pat gently into place.

For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above pan. Place meat, bone side down, on grill rack over pan. Loosely cover roast with foil. Cover and grill for 1 1/2 to 1 3/4 hours or until thermometer registers 150 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above, except place meat, bone side down, in a roasting pan.)

Remove meat from grill. Let stand 15 minutes before slicing. (The meat's temperature will rise 10 degrees F during standing.)