Are you looking to impress friends and family with a perfectly cooked, juicy rib roast? Let’s fire up the Slow N’ Sear Master Kettle Grill and make it unforgettable! This recipe uses the reverse-sear method for a smoky, juicy, and flavorful rib roast for any occasion. By starting the roast off slow and low on the grill, you’ll achieve an evenly cooked piece with that sought-after pink edge-to-edge finish. We’ll baste it with a delicious herb garlic butter, then crank up the heat to sear it, giving the roast a beautiful exterior!
Ingredients
- Boneless rib roast
- Butcher’s twine
Seasoning Rub
- Pepper
- Garlic powder
- Onion powder
- Paprika
Herb Butter
- Butter
- Rosemary
- Thyme
- Garlic
To prepare the rib roast for cooking, dry brine it 24-48 hours before cooking. Tie the roast with butcher’s twine to promote even cooking, and apply ½ teaspoon of salt per pound of rib roast. Let it dry brine in the fridge.
On the day of cooking, oil the exterior of your roast. Combine two tablespoons of pepper, one tablespoon of garlic powder, one teaspoon of onion powder, and one teaspoon of paprika. Mix together and apply the seasoning evenly on all sides and surfaces, reserving some for later.
For this cook, set up the Slow N’ Sear Master Kettle for cooking at around 225°F using the Slow N’ Sear Deluxe insert and the Drip N’ Griddle pan to catch any drippings. Light about 8-12 briquettes in one corner of the Slow N’ Sear insert and fill your water reservoir about half full.
Once lit, add ¾ chimney full of unlit coals next to the hot coals. This will provide about 3 hours of smoking before you need to sear your roast. Place 1-2 wood chunks over the charcoal for added smoky flavor during the first part of the cook.
Once the grill reaches temperature, place the rib roast on the grill opposite the coals and over your drip pan. Close the lid and cook until the rib roast reaches an internal temperature of around 100°F.
Place one stick of room temperature butter in a grill-safe container, add one tablespoon of freshly chopped rosemary, one tablespoon of freshly chopped thyme, one pressed garlic clove, and one teaspoon of the seasoning mix. Place the container in the grill to melt the butter.
At 100°F, start basting the rib roast with the herb garlic butter. Baste the roast every 20-30 minutes, flipping and rotating it for even cooking. Once the rib roast reaches an internal temperature of 125°F, remove it and fill your Slow N’ Sear insert with charcoal, getting it hot by opening all vents and leaving the grill open.
Once the grill is hot, sear your rib roast on all sides until the internal temperature hits 130°F. Remove it and let it rest.
Once rested, slice into ¼-inch slices and serve with your favorite sides or toppings.