Wednesday, June 15, 2011

Beef Rib Roast on the Weber Kettle

Here's how I made my rib roast on the Weber. It's easy!

First, make your fire. Always use a chimney, not lighter fluid, to light your coals. Place an aluminum pan filled with water (or some other liquid) to one side of the kettle, light the fire on the other side.

Once the coals are red hot, spread them out and place a few, but not too many, small wood chunks on the coals. In this case I used mesquite.

Place the roast, fat side up, over the water-filled pan. Season however you like. I used Grill-Mates Montreal Steak seasoning.

Cook about 20 minutes per pound, then >IMPORTANT< check the internal temperature. With beef, there is very little margin for error if you want it anything other than well-done. A meat thermometer is absolutely essential. Personally, I like my beef medium-rare.

Once the internal temperature approaches 130 degrees, remove, place in a pan, and cover with foil for about 15 minutes. In this case, the roast came out came out just a bit more done than I would have liked, but it was tasty nonetheless.

Keep in mind the meat continues to cook after removal.

Remove the foil, slice and enjoy!

Easy Pickens BBQ & More is a family operated  barbecue team and catering service, serving South Jersey and the greater Delaware Valley. We specialize in ribs, chicken, and beef, smoked or grilled to perfection according to your tastes. "& More" means we are more than just barbecue; we offer a variety of Italian and Southern comfort foods, as well as desserts.

Are you planning a cook-out? Let us do the work while you relax and entertain.

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