GRILLED PRIME RIB

6 lb. rib eye roll, bone in
1/2 C. brown sugar
2 T. cumin
2 T. black pepper
2 T. coriander
1/2 C. new Mexican red chile
2 T. kosher salt
1/4 C. soy sauce
2 C. water
Chile Rub Spice Mix
1 C. New Mexican red chile
2 to 3 T. Cajun blackening spice

Mix spice mixes separately and reserve. If using bone-in, cut from rib bones. Place bones in roasting pan, they will act as a rack. Or if using boneless, you will need to use a roasting rack. Rub meat with the soy sauce. Rub the roasting spice mixture into the meat to coat well. Place the rib eye on "rib rack" or roasting rack and let marinate at least 1 hour. Meat can chill overnight if desired, wrap in plastic. Place in a preheated 500ºF oven and cook uncovered for 15 minutes. Pour the water in the bottom of the pan to produce moist heat. Turn oven down to 300 degrees and roast for 1 hour and 10 minutes. Remove from oven and cool 30 minutes, then wrap in plastic and chill overnight or up to 3 days. Prime rib will be rare at this point. Servings: 4-6