Grilled Roast Beef
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1 (5 to 7 pound) standing rib roast
Salt and freshly ground black pepper
1 clove garlic

1. Prepare a grill for indirect cooking. If gas, turn only one side
on, or just the front or back burner, depending on grill's
configuration. Placing an aluminum tray of soaked wood chips over
flames to impart a wood flavor to meat is optional. If grilling
over wood or charcoal, build a fire on one side of grill only.

2. Sprinkle meat liberally with salt and pepper. Cut the garlic clove
and rub all over meat. If you want intense garlic flavor, cut
slivers of garlic and use a sharp, thin-bladed knife to insert
them into meat.

3. Place roast directly on cool side of grill and cover. Monitor
meat's temperature and keep fire alive, checking every 30 minutes
or so. Target internal temperature for meat is just over 120
degrees for rare, 125 degrees for medium-rare (meat's temperature
will climb about 5 degrees after you take it off grill). A 5-pound
roast will be done in under 2 hours; a 7-pounder in just over 2
hours. Let meat rest before slicing and serving.

Note: For faster grilled roast beef, start with a boneless sirloin
roast, 3 to 4 pounds. Proceed as above; cooking time will be
about 45 minutes.