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Barbecued Rib Roast

southern.chef's picture
  Lemon pepper seasoning 2 Tablespoon, divided
  Boneless rib 1 , roast
  Marinade 1 Cup (16 tbs)
  Barbecue sauce 1 Cup (16 tbs) (Savory Barbeque Sauce)
  Lemon pepper seasoning 1 Tablespoon

Rub 1 tablespoon lemon-pepper seasoning into roast, place roast in a large container.
Pour marinade over roast, and cover.
Refrigerate 6 hours, turning roast occasionally.
Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce.
Rub remaining 1 tablespoon lemon-pepper seasoning into roast.
Soak mesquite or oak chips in water 1 to 2 hours.
Prepare fire in grill; let burn until coals are white.
Rake coals to one end of grill; place wood chips over hot coals.
Place roast at opposite end; cover with lid, and cook over indirect heat 2 1/2 to 3 hours (approximately 22 minutes per pound).
Cook roast until the thermometer registers 140° to 170° or to desired degree of doneness, basting at 1-hour intervals with Savory Barbecue Sauce.
Sprinkle roast with lemon-pepper seasoning before slicing.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 145 Calories from Fat 80

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 33.3 mg11.1%

Sodium 682.3 mg28.4%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0 g

Sugars 2.4 g

Protein 11 g22.1%

Vitamin A 1.9% Vitamin C 1.8%

Calcium 0.3% Iron 2.2%

*Based on a 2000 Calorie diet


Barbecued Rib Roast Recipe