Rib Roast Barbecue
|Boned and 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)|
|Worcestershire sauce||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Bottled hot pepper sauce||1 Teaspoon (Several Drops From The Bottle)|
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 1 ast 30 minutes of roasting.
Let stand 15 minutes before slicing.
If desired, heat remaining marinade and pass with meat.