August 10th, 2009
How to cook a 12lb boneless beef rib-roast on a Weber grill and not over cook it? To expensive to mess it up.?
I want the rib roast to be rare to medium rare in the thickest part and more done at the thinner parts of the roast. I’ve tried it twice using the indirect method with a pan in the middle of the coal rack and the coals on the sides, the roast was placed on the [...]
Tags: coal, coals, flame, indirect method, meat rack, residual heat, rib roast, spices, using a meat thermometer
Filed under: Cooking Thermometers | 1 Comment »