"Sqwertz" > wrote in message
...
> On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl wrote:
>
>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>> good way to grill it on a gas grill? Or should I just use the oven when
>> the weather is cooler and put it back in the freezer while it's still
>> frozen?
>
> Assuming it's about 3.4-4" thick, It's best just seasoned and seared
> on the stove, on the grill, or in a hot 500F+ oven and then left in a
> low oven at 250F until it reaches desired temp (125F for me).
>
> If you're trying to minimize heat int eh hosue, sear all sides on gas
> grill hot and fast, then transfer to 250F oven - maybe 2 hours. 250F
> shouldn't put much of a strain on the A/C.
>
> The roast should be mostly thawed when you do this. Can still be
> slightly frozen inside.
>
> -sw
>
>
I don't agree with searing the cut end of a standing rib roast. You're
throwing away some of your drippings. Do the following, as I do for standing
rib roast in general. I suspect your two rib roast is nearer 5". Which ribs
are they? Nearer #5-6, or #11-12?

Fire up your gas grill with the middle burner off to the highest temp. it
will go. Put an aluminum foil pan under the non burning middle jet to catch
the roast drippings. This is very important for making Yorkshire pudding, a
very crucial part of the standing rib event. Gently coat the cut ends with
fat. I use bacon fat for flavor. Put roast on your gas grill bone side down
over the foil pan. Begin with the highest temp you can get it to with the
middle burner off. Roast it at that temp. for 10-15 minutes, until you start
to see fat start to melt on the fat cap. Then turn down the gas grill to
275F and roast to an internal temp. of 115F. Rest the roast while you make
your Yorkshire pudding with the pan drippings. It's very important to rest a
full half hour, while the internal temp rises.
It is a bit more challenging with a two rib roast though it can be done. It's
a bit easier if the roast is ribs 11-12, the smaller end. After all of this
verbal diarrhea, I'm wondering if doing it on the gas grill makes sense. You're
not gaining anything flavorwise, and it's harder to catch the drippings. If
you decide to do it indoors start with a 475F oven and immediately turn the
oven down to 300F and proceed as above. Don't forget to save your drippings.

Kent