Barbeque Rib Roast

Beef, venison and pork roasts lend themselves nicely to cooking on the outdoor grill.  They can be cooked directly on the grill racks, wrapped in foil, in a covered or uncovered pan or on a spit.  Roasts can be cooked without season, with a rub or sauce, or a combination of rub and sauce.  Regardless of the way they are cooked on the grill, roast turn out moist, tender and flavourful!

We cooked a rib roast in a covered pan with sauce on the grill.  While a regular roasting pan could have been used, I used an aluminum foil pan.  I poured a health dose of Sweet Baby Ray's barbeque sauce over the roast then added half an onion cut into slices.  Then I covered the pan with aluminum foil and placed on medium indirect heat.  Mid-way through cooking, I added two large potatoes.  Potatoes cooked this way absorb flavours from the roast and sauce.

Adding saucer at the start of cooking gives the roast a lovely flavour throughout however, there is a risk of the sauce burning.  When cooking this way, you want the sauce to cook to the point of burning for the rich caramelization flavour but you don't want it to burn enough to cover the entire bottom of the pan or give the roast a burnt flavour.  This is why I used a disposable baking pan.

Despite first appearances with the burnt sauce edging on the pan, the rib roast comes out a sure fire winner!  The meat is richly flavour, melt in your mouth, fork tender.  It falls off the bone!  There is not as much sauce left as you would expect.  The thick sauce is perfect for topping the meat if desired.  Doesn't the meat look delicious?

This has to be one of our favourite ways to cook roasts during the hot summer months.  The results are consistently delicious!  Any barbeque sauce can be used so don't be afraid to experiment.  We like the deep rich, smokey flavour of Sweet Baby Ray's or bourbon whiskey grilling sauce.