Rib Roast Barbecue Recipe
Ingredients
| 1 5- to 6-pound boned and rolled beef rib roast | ||
| 1/2 cup Burgundy | ||
| Vinegar | 1/2 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 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 (5gm), minced | |
| Several drops bottled hot pepper sauce | ||
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.
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.
Chef
