Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect it from overbrowning. If the only roast you can find is boneless, fashion a protective bone from aluminum foil (see instructions below). Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve the roast as is or with Horseradish Sauce.
1. Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours.
2. Meanwhile, soak wood chunks in water for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using chimney starter, ignite 4 quarts charcoal briquettes (about 60 coals) and burn until partially covered in thin, gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill. Place disposable roasting pan on empty side of grill. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
3. Place roast on grate over hot side of grill and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Place soaked wood chunks on coals. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast (do not remove lid for at least 1 1/2 hours) until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 2 to 2 1/2 hours.
4. Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. Remove strings and bones, cut into 1/2-inch-thick slices, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	695.07 Kcal (2910 kJ)
Calories from fat	366.66 Kcal
		% Daily Value*
Total Fat	40.74g	63%
Cholesterol	216.08mg	72%
Sodium	1281.22mg	53%
Potassium	11.46mg	0%
Total Carbs	0.55g	0%
Sugars	0.01g	0%
Dietary Fiber	0.22g	1%
Protein	72.11g	144%
Iron	0.1mg	0%
Calcium	3.8mg	0%

Amount Per 100 g
Calories	267.85 Kcal (1121 kJ)
Calories from fat	141.3 Kcal
		% Daily Value*
Total Fat	15.7g	63%
Cholesterol	83.27mg	72%
Sodium	493.72mg	53%
Potassium	4.42mg	0%
Total Carbs	0.21g	0%
Sugars	0g	0%
Dietary Fiber	0.08g	1%
Protein	27.79g	144%
Calcium	1.5mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
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