How to Reverse Sear a Rib of Beef on the BBQ

10 minutes prep, 30 minutes spent outside

4 hours slow cooking, 10 minutes searing, 30 minutes total resting time

1. 24 hours before you want to cook, dry brine the joint - rub a tablespoon of salt per kilo meat on to every part of the beef, and rest uncovered in your fridge overnight.
2. Get the beef out of the fridge several hours before you intend to cook - ours spent 5 hours at room temperature and was still at 9°C internal when it went on the BBQ.
3. Light your BBQ using a snake method with lumpwood charcoal, and bring the temperature up to 110-130°C. With my Weber, this means having the lid thermometer read roughly 150°C, but you can use a pit probe if you like.
4. Add a single cherry wood chunk, re-stabilise the temperature and make sure it's burning cleanly before you add the meat.
5. Add the joint to the grill with the bones facing the fire, using a scrunched up piece of foil to prop it up and provide some protection from the direct heat of the fire.
6. Keep an eye on your BBQ temperature, making small vent adjustments to increase or decrease temperature if you see it fluctuate.
7. Pull the rib of beef off the BBQ when it hits 10°C under your final target internal temperature, and rest it under some loose tin foil.
8. Open your vents and add some more charcoal to ensure you have a super hot fire to sear the beef; make sure you have a "safe zone" with no charcoal, so you can take the beef off the heat if you have fat flare ups.
9. Keep the rib of beef moving, trying to keep it out of any direct flames as much as you can - depending on how fatty your joint is, this can be tricky!
10. If you feel your beef is seared well enough but it hasn't hit your target internal temperature, place it on the indirect side of the BBQ and close the lid to continue bringing it up to temperature.
11. We pulled at 49°C and rested for 5 more minutes, if you prefer your beef medium rare your final target temperature should be 56-58°C.
12. The beef doesn't need another rest at this stage but a rest also won't cause much of a problem - but if you do find yourself needing to rest it to finish off your other cooking, pull it off the BBQ a few degrees below your target temperature.
13. Carve it open and admire the wall to wall pink finish that you just masterfully delivered.
14. Taste the beef for seasoning and add extra salt to your sliced if needed, along with plenty of freshly cracked black pepper.
15. Serve up and enjoy!