How about a standing rib roast for something a little bit fancy? A huge slab of beef, cooked whole, then sliced for individual servings, will wow guests and tantalizing those taste buds.

This is actually a very easy thing to barbecue, whether you are cooking on a kettle or a hooded bbq.

Two-zone cooking (a hot side and a cool side), and indirect heat is ideal for this recipe. There are a lot of ways to setup indirect two-zone cooking, but this will vary from grill to grill.

Recipe Directions

1. Season the meat with your choice of rub or spices.

2. Preheat the two-zone BBQ indirect side to 250 to 275 degrees F (121 to 135 degrees C).

3. Add the meat to the indirect side of the BBQ and cook the meat to 5 degrees below your target doneness temperature. For example, medium-rare is 145 degrees F (63 degrees C), so 5 degrees below would be 140 degrees F (60 degrees C).

4. When the target temperature is hit, about 2 hours, move the standing rib roast to the direct heat side of the BBQ and sear all over. This shouldn’t take more than 15 minutes.

5. Let the meat rest for 15 minutes, then slice single bones to serve.