How to Slow Cook a Roast on a BBQ Grill

I got a question posted on my Weber Grill Technical Support Experience. The question was posted by Bill Daly who asked: "I have a Weber 3 burner gas grill and would like to roast a 8/10 lb standing beef rib roast, any suggestions?"

I couldn't NOT answer such a great question on a site dedicated to lovers of the BBQ, so here is my take at answering Bill's question. If you have other ideas, jump in and post a comment.

Cooking a 8-10 lb beef rib roast on a BBQ grill is a treat! I would start by vigorously applying a great BBQ Rub to the roast making sure it gets in every nook and cranny of the meat. Let the roast sit for several hours before cooking (preferably overnight). This will provide a great flavor to the meat.

In the grill, place several small blocks or chips of a fruit hard wood (i.e. cherry or apple) that have been soaked in water overnight. Wrap the wood in tinfoil and place on the grill. You will need to replace the wood every hour or so depending upon the size of the blocks/chips.

The secret to an incredible result is to smoke the meat over indirect heat for many hours. Because the meat will become very tender, you will want to place it in a baking pan rather than directly on the grill surface so it doesn't fall apart when you take it off.

With the 3 burner grill, I would do the following. Light 1 burner on the side. Place the wood chips on the flames to get the smoke started. Place the meat in the baking pan on the other side of the grill - away from the flames. Set the grill on low and make sure that you have enough propane to cook for many hours. If you only have a two burner grill, place the pan in the back and light the front burner to cause the indirect heat.

You will want to check the wood chips about every hour or so, replacing the tinfoil package when the wood is all ashes.

The meat is done when the inside temperature reaches ~160 degrees. Depending upon how hot the "low" setting is on your grill and the size of the roast, this could take several hours - up to 4-5 hours. When you check the wood every hour you will also want to see how tender the meat is - when it starts to come apart when you pull the surface with a fork, you are about done.

After you take it off the grill, you need to let it rest for a bit. Cover it with tinfoil to keep it hot (and to keep everyone from sampling it as they walk by) and let it sit for about 15 minutes or so and you are good to go.

This same method would work for a pork roast or a pork shoulder as well.

Combine it with fresh corn, dutch oven potatoes or beans, and a side salad or slaw, and you have a meal fit for a king - or the relatives - whichever you have invited over for dinner.

Enjoy

Let me know your favorite method of indirect cooking for either Beef or Pork roasts on a BBQ Grill.

Comments

  1. I agree with the method of cooking. I will be grilling a roast today. However, if you cook the roast to 160 degrees it will be way overcooked. If you like a better, med-rare cook to about 130 and then let it rest for 30 minutes. The temp will rise and you will have something absolutely wonderful for dinner!

  2. Great feedback Laura. Readers take note if you like your roast med-rare...

    Dave

  3. Larry Garman says:

    "couldn't NOT! ! !" yikes, have we slipped that far? Know we are double negging today and being dumbed
    down by the government, but that just about beats all we have ever heard. Maybe, hope, that was just an
    error or typo, if not we have more than "grilling" problems.

    Happy Grilling!

  4. Thanks Larry

    You have got to love the use of the double negative in order to express your thoughts concisely :-)

  5. Larry Garman says:

    OK Dave, good you took it so well. The Double neg's are all over the place, Tv news etc., etc. it seems
    we really are becoming a second class nation, and not be accident, as GWB used many times, "levelling
    tha playing field."

    Anyway have a great day and enjoy your BBQ, almost taste it from here. Ha!

    Larry

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