- 6lb standing rib roast
- 1 tbsp sea salt (I used Bourbon Barrel Smoked Sea Salt which is my fave!!)
- 2 tbsp cracked black pepper (I used Bourbon Barrel smoked pepper)
- 2 tbsp minced garlic
- 1 tbsp beef base
- 2 tbsp fresh rosemary leaves, chopped fine
- 2 tbsp olive oil
Horseradish Dipping Sauce; this is a slight adaptation of Meathead’s “Secretariat Sauce”.
- 1/2 cup sour cream
- 4 tbsp prepared horseradish
- 3 tbsp milk
- 2 tbsp mayonnaise
- 3 pinches sea salt
Mix together and refrigerate until ready to serve. This makes enough for leftovers the next day.
- Set the meat out for at least 30 minutes before putting on the grill so it has time to get closer to room temperature.
- Go ahead and heat up your grill for indirect cooking at 325 degrees. As I used the Big Green Egg, I inverted the plate setter so the legs were facing up, then put an aluminum pan on it to catch the drippings. The meat rested on the grates.
- (The plate setter is used for cooking indirect on the egg. If you are using a gas or charcoal grill, you will need to create an indirect cooking zone by leaving one burner on and putting the meat on the indirect (burner off) side. The same applies for charcoal where the charcoal will be on one side of the grill and you will put the roast on the indirect side, ie, not on top of the coals.)
- Mix the rub ingredients together and rub into the meat well so all parts are well coated. If you like, you can trim some of the fat on the meat so that there are more places for the rub to adhere.
- Put the meat on the grill with the bones on the bottom and the fat cap on the top.
- Use a meat thermometer so that you can watch the internal temperature of the meat. Roast your meat at 325 degrees until the internal temperature reaches 130 degrees (this will be medium rare). Keep in mind that the meat will continue to cook after you take if off the grill. For a 6 lb rib roast, this will take about 1.5-2 hours. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.
- Tent your roast for 15-20 minutes so the juices can reabsorb. I served mine with a creamy horseradish dipping sauce that also went well with the French Dip Sandwiches I made with the leftovers the next day.
- You can use the drippings to make gravy but I was happy with the dipping sauce for this recipe. I paired it with roasted asparagus and blue cheese mashed potatoes for a killer Holiday meal. Serve this for your next special occasion or when the family comes to town and you won’t be disappointed.