damien666
12-25-2006, 03:36 PM
Yes, it's more bbq. This is what I'm cooking for Christmas dinner.
Dry Cure roast for 1 - 10 days
Rub lightly with butter (helps with browning when cooking with low heat). Rub with plenty of cracked pepper, kosher salt, and crushed garlic. (if the ribs are tied on, cut strings and season under ribs. VERY IMPORTANT. Retie ribs back on with the cotton string)
Fill the grill about 3/4 full with mesquite charcoal and let it get very hot. Bottom air vent full open and lid off. Usually about 25 min.
Divide coals equally to each side of grill. Make a foil boat/dripping catcher to fit in between coals and put in place. Add some alder chunks on top of the hot coals.
Place meat in the center of the grill and put lid on. Close both the top and bottom air vents to about halfway.
Monitor grill temp through the top vent using a thermometer. Stay as close to 250 degrees as possible. A ten pound roast should take two or three hours. When the thickest part of the roast reaches 120 degrees remove from grill and wrap tightly with aluminum foil for 30 min. This will allow the roast to get up to temperature and redistribute it's juices.
About halfway through cooking add a couple pieces of vine maple (or whatever smoking wood you prefer) About 3" in diameter and 8" long. This adds another flavor layer.
Enjoy!
Dry Cure roast for 1 - 10 days
Rub lightly with butter (helps with browning when cooking with low heat). Rub with plenty of cracked pepper, kosher salt, and crushed garlic. (if the ribs are tied on, cut strings and season under ribs. VERY IMPORTANT. Retie ribs back on with the cotton string)
Fill the grill about 3/4 full with mesquite charcoal and let it get very hot. Bottom air vent full open and lid off. Usually about 25 min.
Divide coals equally to each side of grill. Make a foil boat/dripping catcher to fit in between coals and put in place. Add some alder chunks on top of the hot coals.
Place meat in the center of the grill and put lid on. Close both the top and bottom air vents to about halfway.
Monitor grill temp through the top vent using a thermometer. Stay as close to 250 degrees as possible. A ten pound roast should take two or three hours. When the thickest part of the roast reaches 120 degrees remove from grill and wrap tightly with aluminum foil for 30 min. This will allow the roast to get up to temperature and redistribute it's juices.
About halfway through cooking add a couple pieces of vine maple (or whatever smoking wood you prefer) About 3" in diameter and 8" long. This adds another flavor layer.
Enjoy!