The Barbecue Cookbook/1988

Barbecued Rib Roast
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12-16


INGREDIENTS:
2 tablespoons lemon-pepper seasoning, divided 1 (6 to 8-pound) boneless beef rib roast marinade
Mesquite or oak chips Savory Barbecue Sauce additional lemon-pepper seasoning
MARINADE: 3-1/2 cups water 1-1/2 cups Burgundy or other dry red wine 3/4 cup red wine vinegar
1 small onion, sliced 1 stalk celery, chopped 1 clove garlic, crushed
SAVORY BARBECUE SAUCE: 2 cups reserved marinade 2 cups beer 1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend



1 Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally.
2 Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside.
3 Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside.
4 Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2-1/2 to 3 hours or until thermometer registers 140 degrees (rare), 160 degrees (medium), or 170 degrees (well done). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce.
5 MARINADE: Combine all ingredints, stirring marinade well. Yield: 6 cups.
6 SAVORY BARBECUE SAUCE: Combine all ingredients, stirring sauce well. Yield: 5 cups.

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