Check, clean and correctly re-seat the burn grate. Before placing anything on the grill, generously oil the cooking grids, using a cloth and vegetable oil.
*DO NOT use a spray oil, as this does have the potential to flame.*
Preheat the grill then increase the temperature to 400°F.
1. Rub roast garlic, salt, pepper and some Chop House Steak Rub.
2. Insert meat thermometer sideways into the center of the roast so that the shaft is not visible, avoiding fat and bone.
3. Cook in a closed grill, maintaining constant heat, until the thermometer reads 145°F(63°C) for medium-rare for about 50 minutes, or cook until desired doneness.
4. Remove roast to cutting board; tent with foil for 5 to 10 minutes. Serve with mashed potatoes and asparagus on the side.
Photo by Dennis Chin