Best Grilled Rib Roast Recipes

SUNNY'S GRILLED BREWED AWAKENING RIB ROAST WITH SUNNY'S 1-2-3 HORSERADISH SAUCE

Steps:

• For the brine: In a large bowl, add the coffee, salt and 4 cups warm water and stir to dissolve the salt. Add the rib roast. (If the liquid does not cover the meat completely, either make sure to flip the roast halfway through brining, or transfer the brine to a large turkey bag, add the rib roast and then seal tightly so the roast is completely surrounded by the brine.) Brine, refrigerated, at least 8 hours and up to 12.
• For the rub: In a small bowl, mix together the breadcrumbs, ground coffee, brown sugar, parsley, sage, paprika, garlic powder, salt, white pepper and a nice grind or two of black pepper.
• Remove the roast from the brine and pat it as dry as possible with a paper towel (discard the brining liquid). Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let rest on the counter to come to room temperature, about 2 hours.
• For grilling and serving: Place a drip pan under the grates on a grill and pour in the beer. Heat the grill to medium high (300 to 400 degrees F).
• Place the roast bone-side down directly on the grill over the drip pan on indirect heat. Close the grill and cook until medium rare (120 degrees F), about 1 hour and 40 minutes. Remove from the grill and cover with aluminum foil to rest for a real 20 minutes.
• Slice between the ribs and serve, or cut the meat off the ribs in a chunk and slice from there. Serve with Sunny's 1-2-3 Horseradish Sauce.
• In a small bowl, mix the sour cream, horseradish and Worcestershire. Refrigerate until ready to serve.

OUTDOOR GRILLED PRIME RIB ROAST

Steps:

• Season the roast the night before you will be cooking it. Preheat the grill to 475* (we have a gas grill with three sets of burners, light the two side burners and not the one directly under the pan) Remove the roast from the refrigerator about 30 minutes before putting it on the grill. Remove from foil and place in a roasting pan, (we use throw away aluminum pans). Cook the roast for 60 minutes, turn off the grill and allow roast to 'rest' in the hot grill for an additional 60 minutes. It will be wonderful and you will have a great tasting au jus in the baking pan, just skim off the fat. Note, cooking time includes the resting time as well.

GRILLED PORK RIB ROAST

Steps:

• 1. In a small bowl, mix together seasonings. 2. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side. 3. Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning. 4. Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill. 5. Turn heat off on one side of gas grill or move coals to outer edges using tongs. 6. Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees. 8. Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.

MARINATED AND GRILLED BONELESS RIB ROAST OF PORK FOR BURRITOS

Steps:

• Peel and mash the garlic. Sprinkle garlic with the salt and chop to a fine paste. Mix well in a small bowl with the paprika, cayenne, cumin and oregano. Nick the rib roast in 8 places or so to allow the marinade to penetrate. Spread the marinade over the roast, cover, and marinate for 48 hours. When ready to prepare burritos, grill the roast until just past pink. Slice thinly.;

GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH

Steps:

• Make relish:
• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)
• Make pork:
• Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue.
• Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes.
• Open vents at bottom of barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch. Set pan with water on rack next to charcoal. Return top rack to barbecue.
• Place pork roast, bone side down, on top rack over drip pan. Cover barbecue with lid, positioning top vent directly over pork. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack. Leave thermometer in place during cooking. Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.
• Using tongs, turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.
• Transfer pork to platter, leaving meat thermometer in place. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. Serve with red pepper relish.

DAN'S OUTDOOR GRILLED PRIME RIB ROAST

Steps:

• ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE PLACING ON GRILL. THIS MAKE FOR A MORE EVEN HEAT DISTRIBUTION DURING COOKING TIME ON THE GRILL. YOU WILL NEED A 12 INCH DEEP roasting PAN OR ALUMINUM THROW AWAY PAN.
• Using a sharp knife with a tip, MAKE DEEP GASHES INTO ROAST. Insert the slivers of garlic into roast, and push them down into meat. Use as much or as little as you like, and save what's left over to be added to the vegetable bed.
• Combine the spices in a small bowl, blend together, coat roast with cooking spray or olive oil, then sprinkle spices liberally over the entire surface of the roast.
• Roast should look like this when you are done. Spray with cooking spray so that the spices adheres to the surface of the roast.
• Now spray a 12 inch deep dish pan with cooking spray. Add 1 pound of carrots, I used baby carrots but either will work, cut them up if using regular carrots.
• Add the onions cut into eights,
• Next add the celery and about 1/2 can of ginger ale. Reserve the rest to be used later if needed.
• Now place the roast on top of vegetables. Prepare the grill and when a temperature of 475 degrees F. is reached, add the roast. Allow to cook at 475 degrees F. FOR 20 TO 25 MINUTES, but DO NOT OPEN THE GRILL.
• After TIME HAS ELAPSED REDUCE THE GRILL TEMPERATURE TO 325 DEGREES F.(May need to open grill top slightly to reduce temperature quickly.) Continue cooking roast until internal temperature of about 140 degrees F. is reached for medium Rare, or less if you prepare rare about 125 degrees F.
• ALLOW ROAST TO REST ABOUT 15 TO 20 MINUTES BEFORE CARVING, THIS IS TO ALLOW THE JUICES TO REDISTRIBUTE. At this point I chose to cut away the rack of bones to make it much easier to carve the roast. I prefer using an electric knife to carve the roast. So slice into desired thickness, and enjoy.

GRILLED RIB ROAST

Steps:

• Preheat grill.
• Generously rub rib roast with salt and pepper.
• Sear bottom and sides for 2 minutes each.
• Top side has too much fat and will cause a grease fire if you cook for 2 minutes.
• In a bowl combine the fresh rosemary and fresh thyme and drizzle with 3 tbsp of olive oil.
• Place 2/3's of herbs on the bottom of a cake pan, then the rib roast, fat side up, and then place the remaining herbs on top of the roast.
• Lower heat to medium low, close lid, and cook for 90 minutes.
• Carefully remove pan from oven, discard herbs and allow rib roast to sit for 10 minutes on a cutting board to allow juices to redistribute back into the meat.
• Slice and serve.
• Note:.
• 120 -125 degrees for Rare.
• 130-135 degrees for Medium.
• 140 -145 degrees for Medium well.
• 150 degrees for Well done.

GRILLED STANDING RIB ROAST

Steps:

• USE INDIRECT METHOD.
• Have Nevilles help choose a Rib roast to your liking.
• Loosen feather bones and tie securely.
• Rub the roast with salt and pepper.
• Place roast fat side up, in center of cooking grate directly over drip pan.
• An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.

GRILLED STANDING RIB ROAST WITH LEON

Steps:

• Using a sharp knife, make a small slit in the roast's fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat.
• Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning.
• Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot to hot.
• Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures, so meat retains as much moisture as possible.
• Transfer the roast, bone side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with ale, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with ale. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, not too close to a bone. Continue cooking until thermometer registers between 135 degrees.and 140 degrees. 1 hour and 10 minutes to 1 hour and 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving.