While everyone with a grill is comfortable grilling steaks, chops, burgers, and hot dogs, cooking a roast on the grill might seem like a daunting task best left to the intrepid.
But grill-roasting a beef roast is easier than you think—the preparation is streamlined. In principal, the biggest difference between grilling a steak or a roast is the amount of time required to bring it to golden-brown, aromatic perfection—the juiciest and most tender roast you can imagine with unique flavors only cooking with smoke and flame can impart.
You do not need to sear a roast over direct heat. In fact, you should not sear a Boned & Tied Rib Roast—it will burn off the twine that holds the ribs to the meat—unless done very carefully.
If you choose to sear the roast, do not sear the fat side. Sear only the meat/bone side and each end.
While grill-roasting, the roast will render a considerable amount of juice and fat so you need to use a drip pan. Fill the drip pan about half full with water, wine, beer, or any other liquid. Replenish the liquid as needed to maintain a consistent level for the duration of the cooking time. The drip pan will prevent flare ups, and the juices in the pan can be the basis of a great sauce to serve with the roast.
For a roast of a different size, refer to this chart to determine cooking times and temperature.
To watch a video of this recipe, click here.