Charcoal BBQ Method: Indirect & Medium
Prep Time: 30mins | Cooking Time: 1 hour 15 minutes | Marinating Time: 30 minutes - 4 hours
2kg Boneless Beef Ribeye Roast
1 1/2 tablespoons kosher salt
4 medium garlic cloves, crushed
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced parsley leaves
3 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh rosemary leaves
Instant Read Thermometer
1. In a small bowl, mix the salt, pepper, garlic and minced herbs until well combined. Sprinkle them generously over the roast, patting with your fingers to help the seasoning stick to the meat.
Let the roast rest at room temperature until the grill is ready. If you have the time, do this the night before cooking, and allow the seasoned roast to sit overnight in the refrigerator.
This will dry brine the roast, seasoning it more thoroughly.
2. One hour before cooking, remove the rib roast from the refrigerator. With butcher's twine, truss the roast into a tight cylinder, tying it about every inch and a half. Then skewer it on the rotisserie spit, securing it with the spit forks. Push the forks together before tightening the screws in order to get the roast well secured during grilling. Let the beef rest at room temperature until the grill is pre-heated.
Test the rotisserie by mounting the spit on the grill and turning on the motor. Be sure to test that your food fits and freely spins on the rotisserie. It is important to test this out before you preheat the grill.
3. Preheat your kettle grill for rotisserie cooking on medium heat of about 180° - 205°C. Light up a good quantity of Hot Shots charcoal in a chimney starter and allow the coals to be covered with ash before pouring them into the grill. Form a U-shape at the edges of the charcoal grate with the lit charcoals, leaving the space within the U open and bare, and allow the heat to build up to 200°C. Use the top vents on the kettle lid to adjust the temperature of the grill accordingly.
4. After preheating for about 15 minutes, put a drip pan in the center of the charcoals to catch the drippings from the meat. Mount the spit on the rotisserie and start it spinning.
Cook with the lid closed for about an hour and 15 minutes, until the roast reaches an internal temperature of 50°C for medium rare. Start checking the temperature of the beef for doneness, after 30 minutes of cooking time. Cook to 43°C - 46°C for rare, 50°C - 57°C for medium.
5. When the beef is done to your preference, remove the spit from the grill with gloved hands, being mindful that the spit is hot. Remove the roast from the spit and transfer to a platter. Let the roast rest for about 10 to 15 minutes before carving it into thick slices of about half an inch. Serve with any side of your choice.