Yield: 4 servings
Ingredients
Marinade:
- 2 cups of red wine – (500ml)
- 1 cup of red wine vinegar – (250ml)
- 1/3 cup of olive oil – (75ml)
- 5 teaspoons of dried rosemary – (25ml)
- 7 cloves of garlic, crushed
- 3 teaspoons of dried thyme – (15ml)
- 3 bay leaves
- 2 teaspoons fresh green peppercorns (10ml)
- 2 teaspoons of pepper (10ml)
- 3 pounds of prime standing rib roast – (1500grams)
- Meat thermometer
Black Rub :
- 1 ½ tablespoons of coarse-ground black pepper – (22.5ml)
- ½ of tablespoon of kosher salt – (7.5ml)
- 6 cups Apple wood chips (1500ml)
- 6 cups cherry wood chips (1500ml)
Directions
- The night before you barbecue combine marinade ingredients and mix well. Place roast in a sealable plastic bag, pour marinade over it and refrigerate over night.
- Remove marinade and place in a drip pan. Place the drip pan in the barbecue over a burner to one side of the grill. Leave this side off. Turn the far burner – not under the drip pan to high. Leave the roast resting a room temperature for 30 minutes.
- Place 2 cups of apple wood chips in water to soak for 30 minutes. Do the same with 2 cups of cherry wood chips.
- Rub the roast with the coarse ground peppercorns. Put the roast on the rotisseries spit and secure into place.
- Make two smoke packages – one with apple wood chips and the other with cherry wood chips. Each package should contain a mixture of 1 cup of soaked chips with the excess water squeezed out and 2 cups of dry wood chips. Using a fork poke holes on both sides of each package. Place the packages directly over the heat source.
- Just prior to putting roast in place, season with salt. Place rotisserie onto grill and leave to roast for 2- 2 ½ hours or until the internal temperature is 140°F (70°). After 1 hour replace the smoke packages with freshly made sacks.
- Remove the finished roast from grill and let stand for 10 minutes before carving.
- Serve and enjoy!