Rib Rack
Rib Rack
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 6406 Weber Rib Rack for Gas or Charcoal Grills New  US $11.99
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 6469 Weber Rib Rack and Roast Holder for Gas or Charcoal Grills New US $17.99
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 Reversible V Rack Rib Rack for Primo Oval XL US $56.40
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 Barbecue Nonstick Rib Rack NEW BBQ Charcoal Grill Large US $39.99
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 Weber Quality Stainless Steel Rib Rack Holder New 6453 US $27.99
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 Weber Rib Chicken Rack Barbecue 6406 BBQ US $19.99
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 PR342 Primo Charcoal Grill Rib Rack Premium 5 Racks NEW US $34.99
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 PR341 Primo Charcoal Grill Rib Rack Premium 9 Racks NEW US $49.99
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 Primo Rib Rack for Oval XL and Kamodo Grill US $29.99
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 Non Stick Reversible Roasting Rib Rack Barbecue Grill Coated Heavy Gauge Metal US $25.95
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 BRINKMANN 812 9007 S NON STICK RIB RACK US $30.00
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 New Brinkmann Smokeshop Rib Rack for Smoker US $15.95
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 MHP Barbecue Rib Rack and Potato Roaster RR 2 US $9.99
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 Weber Style Accessories Rib Rack US $32.84
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 Non Stick Rib Rack BRINKMAN US $29.00
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How to cook a 12lb boneless beef rib-roast on a Weber grill and not over cook it? To expensive to mess it up.?
I want the rib roast to be rare to medium rare in the thickest part and more done at the thinner parts of the roast. I've tried it twice using the indirect method with a pan in the middle of the coal rack and the coals on the sides, the roast was placed on the meat rack over the pan. The grill maintained a temp between 300 to370 degrees. When the thickest part of the roast was 135 degrees(using a meat thermometer) I shut all the vents to the grill down to extinguish the flame and left the roast on to further cook to145degrees by way of the residual heat and I overcooked it both times. It was still tasty, but the the thickest part ended up being closer to medium well. So at what temp should I remove the roast from all heat because it will continue to cook? Also what type of spices or marinades would you recommend.
To achieve the doneness you want, use a meat thermometer and cook until the internal temperature is 5 to 10 degrees below the desired final temperature. For rare, the temperature is 125°F, and for medium rare, the temperature is 145°F, so take your roast off when the temperature in the correct range minus the 5 to 10 degrees as stated above. When done cooking, remove the roast, cover it with foil, and let it stand for 15 to 20 minutes before carving. The roast will continue cooking as it stands.
Here is a great rub:
2 Tbs. fresh thyme
2 Tbs. rosemary
4 Tbs. minced garlic
1 1/2 Tbs. sea salt
freshly ground pepper
1/4 C olive oil
Blend it all together in a food processor and rub over the roast, let set 1/2 (you can rub it on prior to bringing the roast to room temperature, which you should always do prior to cooking).