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1
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
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2
On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano.
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3
Drizzle the olive oil over the ingredients.
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4
Wrap the foil tight and place over the void side of the grill.
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5
Cook the foil pouch for 45 minutes at 250F.
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6
Remove the pouch from the cooker and open the foil.
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7
After cooling slightly, squeeze the garlic cloves from the husks into a small bowl.
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8
Mash the garlic and cooked herbs together, forming a paste.
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9
Stir in the softened butter and mix well.
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10
Spoon the mixture onto a sheet of plastic wrap and roll it into a small log.
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11
Refrigerate until firm, about 30 minutes, or up to 2 weeks.
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12
Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast.
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13
Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter.
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14
Season the rib roast evenly with the salt and pepper.
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15
Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125F for rare, 130 to 135F for medium rare, or 140 to 145F for medium.
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16
Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
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17
Indirect heat
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18
Hickory, Oak
