How to Make Perfectly Grilled Roast Beef Without a Rotisserie

For many barbecue enthusiasts, roasting a whole beef roast on a rotisserie is the pinnacle of outdoor cooking. The slow rotation over indirect heat allows the meat to cook gently and evenly. As the exterior browns it develops incredible depth of flavor. At the same time, the inside stays juicy and tender. When done right, rotisserie roast beef is incredibly delicious.

Unfortunately, not everyone owns a fancy grill with a built-in rotisserie. Does this mean you can’t make amazing barbecue roast beef? Absolutely not! With a few simple techniques, you can grill a roast to perfection on a basic charcoal or gas grill.

Choosing the Right Roast for Grilling

The first step is picking the right cut of beef for grilling without a rotisserie. You want something well-marbled with fat to keep it moist during the long cooking time. Here are some excellent options:

• Ribeye Roast This is the same cut as prime rib It contains lots of fat marbling and beefy flavor. Go for a bone-in roast for even more moisture

• Chuck Roast: This affordable cut breaks down into fork-tender meat on the grill. Choose a boneless roast for easier handling.

• Tri-Tip Roast Cut from the bottom sirloin tri-tip has great flavor. The uniform shape works perfectly for grilling whole.

• Top Sirloin Roast: A budget-friendly option with decent marbling. Be sure to slice across the grain after cooking.

For a small gathering, a 2-3 pound roast will feed about 4-6 people. Figure around 1/3 to 1/2 pound per person. Big holiday roasts can be 5 pounds or more.

Essential Prep Steps

Proper seasoning and preparation are key to ensuring your roast turns out juicy and flavorful:

• Generously season the beef at least 30-60 minutes prior to grilling. Use a rub containing salt, pepper, garlic powder, paprika or other spices.

• Bring the roast to room temp before cooking so it heats evenly. Leave it out of the fridge for 1-2 hours.

• Tie the roast tightly with butcher twine to promote uniform cooking. Make sure it is shaped as evenly as possible.

• Coat the exterior with oil to encourage browning and caramelization on the grill.

• Use a grilling basket to easily maneuver large cuts of meat. The perforated grill grates allow smoky flavor to permeate.

Setting Up Indirect Grilling Zones

The key to rotisserie-style results is using indirect heat. This gently surrounds the meat instead of cooking it directly over the fire. Here is how to set it up:

On a charcoal grill:

• Pile hot coals steeply on one side only.

• Place a drip pan on the empty side to catch fat drippings.

On a gas grill:

• Turn off burners on one half of the grill.

• Put an aluminum drip pan under the off burners.

Maintain a temperature between 325-375°F. Adjust air vents as needed to control heat.

Grilling and Monitoring the Roast

With your grill set up for indirect cooking, place the roast over the drip pan, not directly over the coals or lit burners. Insert a probe thermometer into the thickest part of the meat.

Close the lid and let the beef cook over low indirect heat. Rotate and baste it every 20-30 minutes with a flavorful sauce or au jus. This keeps it moist and adds tons of flavor.

Monitor the internal temperature closely. Remove the roast at 135°F for medium-rare doneness or around 145°F for medium. Transfer it to a cutting board to rest.

Letting the Roast Rest

This last step is absolutely crucial for properly cooked barbecue beef. As the roast rests, the juices redistribute through the meat.

After grilling, tent the roast very loosely with foil and let sit for 30-45 minutes. Resist the urge to slice into it right away.

Proper resting results in the most tender and juicy possible roast beef that won’t dry out. It allows the meat to relax after cooking.

Carving and Serving the Finished Roast

When ready to serve, use a sharp carving knife to slice the rested roast very thinly across the grain. This results in the most tender and flavorful meat.

Pair your barbecue beef masterpiece with grilled vegetables, potatoes, or bread. Serve with flavorful sauces like horseradish cream, chimichurri or sautéed mushrooms on the side.

Leftovers make amazing French dip sandwiches, roast beef hash or salad toppings. With the right prep, seasoning and grilling technique, you can achieve amazing rotisserie-style results without any fancy equipment!

Frequently Asked Questions

What’s the best way to season a roast before grilling?

For maximum flavor penetration, generously season the roast at least 30-60 minutes before grilling. Use a dry rub containing salt, pepper, garlic powder, herbs and spices.

What temperature should I grill the roast at?

Aim for an indirect grill temperature of 325-375°F. On a charcoal grill, bank lit coals on one side only. For gas, turn off burners on one half of the grill.

How long does it take to grill a roast?

Figure around 15-20 minutes per pound, giving a medium rare internal temp of 135°F and 145°F for medium. Use a meat thermometer for best results.

Why is letting it rest after grilling so important?

Letting the roast rest for 30-45 minutes allows juices to redistribute evenly through the meat. This prevents dryness and results in the most tender, juicy roast possible.

What are the best side dishes for grilled roast beef?

Classic pairings include roasted potatoes, grilled vegetables like asparagus or mushrooms, crusty bread, salad, or au gratin potatoes.

Can I use barbecue sauce or other flavors when grilling?

Absolutely! Use your favorite barbecue sauce, Worcestershire sauce or herb mix to regularly baste the roast while grilling to add tons of flavor.

With the right cut of meat, seasoning and grilling setup, you can absolutely achieve amazing roast beef without using a rotisserie. Don’t be afraid to experiment with different rubs and basting sauces until you find a barbecue beef recipe your family and friends will love.