gibingus

montreal seasoning is one of the best things to hit the market in years.

i'm a big fan of grilling standing prime rib roasts. i buy roasts with at least 3 or 4 ribs and have the butcher trim them for me. I stud the roast between the ribs with garlic cloves and sprigs of rosemary wrapped in sage leaves. I completely coat the outside with coarse sea salt and cracked black pepper, sometimes I use a mix of Montreal seasoning and creole seasoning so it is pretty much blackened.

I generally do this in my big Webber, building a big fire for indirect cooking on one half of the grill and put a foil pan on the other side (similar to how you do a turkey). When the fire is ready and at it's hottest, I sear the roast on all sides, then move it off the heat and over the pan. Add soaked wood chips to the fire and put the lid on. Cooking times vary with the size of the roast, I generally use a meat thermometer to play it safe. Check the roast every 45 mins or so, adding charcoal if your fire is dying and keep adjusting the vent so the fire gets good air. I generally get a 4 rib roast done in 3 hours. When you check it the first time, you can sprinkle a little sugar on it, which makes a really nice crust when it carmelizes (you can only use sugar crusts when you are grilling with indirect heat).

This method is also great with leg of lamb.

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