Hickory Smoked Rib Roast
Rub the roast with olive oil and season to taste, rubbing your seasoning well into the meat. Secure the roast on the rotisserie and put it on the grill. Then grill for about 3 hours, keeping the heat around 300 or until an internal temperature of 140 is reached. Use a probe for this. At 140 the meat will be around medium- rare. I like it a little more on the rare side so I try for around 125- 130.
Remember that the meat will continue to cook for about 10 minutes after you remove it from the heat and let it rest. Don’t cut the meat until it has rested about 10 minutes. As the meat cools it absorbs the juices back into itself. If you cut it too soon all the juices will run out and the meat will be dry.
Low Indirect Heat
Preheat your grill to low heat (250-300) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Directions: Garlic and onions