Today we are going to show you how to grill a stuffed rib roast. A rib roast is perfect for indirect grilling because you have all the marbling in it. So, you end up with a roast that has a nice crust on the outside and it is tender and juicy on the inside.
Stuffed Rib Roast Recipe
You can stuff your rib roast with basically anything you want. Go with something long and slender. I usually use carrots, cheese, different sausages, and bacon. In order to get your stuffing into the roast you are going to need a tool for inserting it. The traditional tool used is called a larding needle.
A larding needle is a tool that is used to insert lard or bacon into meats. You could get yourself one of these; otherwise you could use what I usually use, which is a sharpening steel. Using the steel you can push it through the roast to make the holes you need for the stuffing.
Alright, let’s get to it. First off you will want to get yourself a rib roast. A roast that is about 4 to 4 ½ pounds will be perfect. Next you are going to want to trim up whatever it is you are stuffing the roast with so it is long and slender. I am using carrots, pepper jack cheese, and chorizo sausage. I like it a bit spicy. If you are going to use chorizo, make sure you get the kind that is already cooked.
If you are using chorizo, or some other sausage, it is going to need a wider opening through the roast. Use a slender carving knife and cut a 1 inch lengthwise slit through the center of the roast. Square off the ends of the sausage and push it through. Depending upon the length of the sausage you may have to cut a chuck off another link to make it all the way through.
Using a larding needle or a sharpening steel make some more whole through the roast around the sausage and push through your carrots and cheese, or whatever else you may be stuffing it with. The sausage, vegetables, and cheese will more than likely be sticking out the ends of the roast. Trim these ends so that there is only about ½ inch sticking out. Using some butcher’s string tie the roast nice and tight so it is in a cylindrical shape.
Now, it is time to apply your favorite rub. You can get all kinds of pre-made rubs, or if you have a favorite, go ahead and use that. I’m just going to use a simple little rub on this rib roast:
2 tbsp paprika
2 tsp coarse salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp black pepper
Season the stuffed rib roast on all sides with your rub. Set up your gas or charcoal grill for indirect grilling over medium heat. Basically we will be grilling on the opposite side of the heat source. If you are using a charcoal grill rake the coals to two piles on opposite sides and put an aluminum drip pan in the middle.
Place the rib roast in the center of the grill, not above the heat. I like to use a roast rack for grilling my roasts, it makes for more uniform grilling, and easy transfer of the roast. Here is the one that I use. Grill the roast for about 1 ½ hours, at this point it will be medium-rare. If you use an instant read thermometer it should register 145F. Once it is done transfer it to a carving board and let it rest for about 10 minutes before slicing into it. Cut off the butcher’s string and slice.
That is how to grill a stuffed rib roast that turns out amazing. I absolutely live stuffed rib roast, and I think you will too. Experiment with the stuffing, and find a combination that works best for you. Again, here is the roast rack that I use, they are handy for on the grill, or roasting in the oven.
Image courtesy of TheDeliciousLife/flickr