This grilled standing rib roast will be the star of your next BBQ!
How do you grill a standing rib roast?
We fortunately had very mild weather this Christmas so I decided to grill our standing rib roast. The roast is still on sale at Mariano’s until December 28 – only $6.77 a pound!
The secret to cooking any cut of beef is to know what temperature to pull the beef, and allow enough time for the roast to rest before slicing. I loved my late husband dearly but he was the king of pulling meat off the grill and slicing it within five minutes.
For this roast, I cooked to an internal temperature of 120 degrees and it rested for 60 minutes before slicing. Because I don’t have a temperature gauge on the Pit Barrel, I am not sure what temperature I was cooking the beef at, but my guess would be around 325 degrees. It took 2 1/2 hours to get to 120 degrees.
What is a Pit Barrel Cooker?
The Pit Barrel Cooker is a vertical drum cooker. The coals are on the bottom and you can hang meat with the hooks they provide you, or use the grill rack as I did for this roast. It is a “low and slow” cooker and I’ve had it probably four years. It’s also great to smoke meat with soaked wood chips.
This time I decided to trim the bones, which is called “frenching” the bones. I didn’t get it nearly as clean as I wanted, but it was close enough. Once the beef roast was to room temperature, I salt and peppered the roast, and rubbed on the herbed butter.
Don’t throw away the trimmings! I cut most of the fat off, but tossed the trimmings into a food processor and made ground beef. The beef went home to my son in law because I’m basically the best MIL out there – ha!
The Pit Barrel in action!
To ensure that the roast cooked evenly, I flipped the roast after the first hour.
- 8 pound standing rib roast (mine was 3 ribs)
- 4 tablespoons butter
- 1/4 cup Daks steakhouse seasoning
- salt and pepper
- Bring the roast to room temperature.
- Mix the steakhouse seasoning with the softened butter. Salt and pepper the roast on all sides and rub the butter mixture over the roast.
- Using a pit barrel (or kettle grill) cook until it reaches an internal temperature of 120 degrees.
- Let rest 60 minutes before slicing.
A pit barrel is a slow cooker, so the coals are on the bottom of the barrel and the heat rises and cooks around the roast. This is why it is important to cook to temperature, not time, because I thought this would take at least 4 hours and it cooked in 2 1/2 hours. A meat thermometer is our best friend when grilling!
How do you cook a standing rib roast in the oven?
Don’t have a grill? No worries – I have a recipe for the oven version, and it’s just as delicious.