Recipe:
I advise, first of all, to remove the Salvaje Selection rib roast from the refrigerator 1 hour before putting it on the grill to bring it to room temperature.
To season this cut during cooking, a brine can be an excellent option:
In a glass jar, place 6 peeled garlic cloves, 1 fresh bay leaf, 1 sprig of rosemary, 2 tablespoons of salt, 2 tablespoons of vinegar, 1 dried hot chili pepper, 2 tablespoons of white wine vinegar.
Fill the jar with boiling water so the salt dissolves and the brine flavors integrate.
You can prepare it in advance and keep it in the refrigerator from the day before, and use a brush made from a bundle of fresh herbs (rosemary, thyme, oregano) to baste the cut throughout the cooking process.
The grill, with wood coals, should be at a temperature between moderate and low. To check the temperature, hold your hand about 2 cm above the grill and count to 15 seconds without having to pull it away due to heat.
Place the Salvaje Selection rib roast with the bones pointing toward the fire.
Baste with brine every 20 minutes and check that the temperature remains constant.
Once you feel that the cut is hot on its upper side, flip it to brown it over higher heat. You should be able to hold your hand at 2 cm above the grill for only 5 seconds.
Slow cooking helps with this type of cut, but we must not forget that we want the piece to be tender and juicy, and not fall apart at the end of cooking.
2 hours on the bone side and 20 minutes on the other side should be more than enough to achieve a juicy roast with the texture we all want in a rib..
