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Rib Roast Barbecue

Chef.at.Home's picture
Ingredients
  Boned rolled beef rib roast 6 Pound
  Burgundy 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Bottled hot pepper sauce 6 Drop
Directions

Place meat in plastic bag; set in deep bowl.
Combine remaining ingredients.
Pour over meat; close bag.
Marinate 6 to 8 hours or overnight in refrigerator; turn several times.
Drain meat; reserve marinade.
Pat excess moisture from meat with paper toweling.
Insert spit rod through center of roast.
Adjust holding forks; test balance.
Insert meat thermometer near center of roast but not touching metal rod.
Place medium coals around drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Roast over medium coals till meat thermometer registers 140° for rare (2 to 2 1/2 hours), 160° for medium, and 170° for well-done.
Brush frequently with marinade during the last 30 minutes of roasting.
Let stand 15 minutes before slicing.
If desired, heat remaining marinade and pass with meat.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef

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