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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: My first prime rib roast!
I am about to bbq my first prime rib roast on a new gas bbq. Do I leave the cover open or closed while on the rotisserie? How long for a 6.6 roast?
WOW! TRB,
There is so much wrong in those two lines!
First, what you actually plan to do is to ROAST a RIB ROAST on a GAS GRILL and RUIN it by sticking a steel rotisserie spit through the center which, besides being noisy and troublesome to balance on the spit, will leave an UGLY brown hole where a juicy, pretty pink center should be.
If you want to do the rib roast justice, here's how. Rub it down with a mixture of 1 T. salt, 2 t. each garlic and onion powder, 1 t. each ground bay, ground thyme and black pepper and let it come to room temperature. Then put it on a rack over a shallow pan with 1/4" water in it to keep the first juices from burning. Preheat the grill to 350°, slip the roast in and close the lid for about an hour. Then check the temp. in the center. Take it off when the internal temp reaches 135° and let the roast sit for 12-15 minutes while you de glaze the pan juices with water or wine, correct the seasonings and pour up in a gravy bowl. Slice the meat across the grain and serve the pan juices on the side.
While the roast is on, click into "According to Smoky" at www.barbecuen.com and read the "Glossary" and read the FAQ on "Standing Rib Roast."
Have fun,
Smoky
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