Cut the crusts off the bread slices and then chop them finely. Pick the leaves from the fresh herbs and chop them very finely. Add these together with the breadcrumbs to the soft butter and mix everything carefully with some salt and pepper to taste. This will be a fairly thick and compact mixture. Now roll it out between two sheets of baking paper into a rectangle the size of the top of the rib. Let it rest for a while. Meanwhile, roast the meat in the The Bastard Drip Pan for about 10 minutes on The Bastard. After the 10 minutes, take it off the Bastard and brush the meat with the coarse mustard. Remove the top layer of baking paper from the herb mixture and place this on the meat, press it gently and then carefully pull off the second piece of baking paper. Put the herb-covered meat back on the stove for about 20 minutes. The Bastard. Remove from the bbq and let the meat rest for another 5 minutes before serving.