Scott Thomas (GrillinFool)
Banned
My dad is the master of PR on the grill. Here is one of his recipes. This is the time to play around with PR as it is cheaper this time of the year. Get it down to a science now so you don't blow it around the holidays.
Start with your standing rib roast:
Now, roast some garlic:
Now smear that roasted garlic all over the PR and add some coarse salt and black pepper:
Do I have you attention yet? Thought so.
For the grill my dad uses, an old Charbroil that has just been re-released by Charbroil as the CB940 he goes with what he calls the flank method of indirect grilling. Coals on either side and the meat in the middle:
Now place it on a roasting rack to allow for maximum smoke penetration (used pecan for this which is great with beef):
The desired temp here is between 300 and 325. About 30 minutes in he bastes it with Andria's Steak sauce:
One hour in and another basting:
Two hours in and ready to come off the grill and rest:
Let it rest for a good 15 minutes under a loose piece of foil:
Remove the bones if you like. We did:
Then slice:
How's that for my inaugural thread?
Start with your standing rib roast:
Now, roast some garlic:
Now smear that roasted garlic all over the PR and add some coarse salt and black pepper:
Do I have you attention yet? Thought so.
For the grill my dad uses, an old Charbroil that has just been re-released by Charbroil as the CB940 he goes with what he calls the flank method of indirect grilling. Coals on either side and the meat in the middle:
Now place it on a roasting rack to allow for maximum smoke penetration (used pecan for this which is great with beef):
The desired temp here is between 300 and 325. About 30 minutes in he bastes it with Andria's Steak sauce:
One hour in and another basting:
Two hours in and ready to come off the grill and rest:
Let it rest for a good 15 minutes under a loose piece of foil:
Remove the bones if you like. We did:
Then slice:
How's that for my inaugural thread?
