Recipe by Ken Wallich
Active prep time: 30 mins
Inactive prep time: 1 hours
Active cooking time: 30 minutes per pound
Ingredients
3-6 lbs Beef rib roast, beef butt roast.
1/2 cup Kaydub Rub
6 cloves of garlic, pealed
Directions
Step 1: Insert garlic cloves into roast by first pushing a small-bladed sharp knife into the roast, then push the garlic clove into the hole. Try to get the garlic distributed well throughout the roast.
Step 2: Cover roast on all sides with Kaydub Rub
Step 3: Put roast on the rotisserie, and use a drip pan to catch the juice. If your BBQ also has a smoker, turn that on with some woodchips as well. Keep the temperature of the BBQ interior at around 350.
Step 4: Cook for about 30 minutes per pound, check the temperature in a thick part of the roast, but make sure not to take the reading too close to the metal bars. A center temp of 145 will produce a nice medium-rare, but not bloody, roast beef.
Step 5: Remove the roast from the rotisserie, cover in aluminum foil for 15 minutes to rest.
Step 6: Remove foil, slice as thick or thin as desired.
