Barbecued Rib Roast
|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.
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