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“Get your butcher to trim the bones, then tie them back onto the roast for you. This roast is lightly seasoned (just like you would do it in the oven) and then slow roasted on the grill over charcoal and either mesquite or hickory wood chips. Prep time includes time in the refrigerator as well as resting time on the counter before cooking.”
READY IN:
4hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 3 -4 lbs standing rib roast
  • 1 tablespoon vegetable oil
  • fresh ground black pepper
  • 14 cup salt
  • kitchen twine, to tie roast (ask your butcher to do this)
  • 6 inches wood chunks (try mesquite or hickory)
  • disposable aluminum pan to catch dripping

Directions

  1. Rub roast all over with oil, then season generously with pepper.
  2. Spread salt on a baking sheet and press meat into salt, on all sides to coat; refrigerate meat for 1 hour.
  3. Remove meat from refrigerator and allow to come to room temperature for about 2 hours.
  4. Meanwhile, soak wood chips in water for at least 1 hour.
  5. Use about 75 charcoal briquettes, light, and wait until they start to get ashy.
  6. Move all the coals to one side of the grill to create an area for direct heat and one for indirect heat (place aluminum pan on indirect heat side; grease grate.
  7. Sear the fatty sides of the roast over the hot coals until well browned, about 8 to 10 minutes; place roast over indirect heat side, bone side down, with the bones pointed away from the coals.
  8. Cover grill, but open lower vents to draw in air to smoke meat.
  9. Cook 2 to 2 1/2 hours (temp should be about 125 degrees F).
  10. Let rest 20 minutes before serving.

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