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  • 4 lb rib roast, ask your butcher to bone and tied it for you.
  • 2 1/2 tbsp olive oil
  • 1 Tbsp kosher salt
  • 1 Tbsp dried parsley
  • 1 Tsp black pepper
  • 1 tsp fresh rosemary leaves, chopped  (1/2 tsp dried rosemary)
  • 1/2 tsp fresh thyme leaves, chopped (1/4 tsp dried thyme)
  • 4 garlic cloves, finely chopped


In a small bowl, stir together all of the: salt, pepper, oil, garlic, rosemary, thyme & parsley

Lightly pat the roast dry with a paper towel and then rub all over top and sides with your rub!

Grilling isn’t all that different from oven when it comes to preheating it. This is a very important step, so don’t overlook it. To do this, turn all the grills on high for 10-15 minutes and close the Lid.

Next, let’s move to indirect grilling. This simply means that you will turn off the grills directly under the meat (the 2 grills in the middle) and leave the remaining grills on a medium heat. Place a tray under the joint to collect all those tasty juices you will see through the window dripping from the meat as the rotisserie turns. I’ll always make sure to add this to my gravy.

This roast will take around 1 1/2 hrs to cook and it should be at 145 degrees (62 Celsius) for a nice medium rare.

TA DA.. Simple!

For more recipe ideas along with the Sahara accessories and gas bbq range, scroll through our website


More tasty gas BBQ recipes

Homemade BBQ Breakfast Burgers
BBQ Rotisserie Chicken
Stuffed Portobello Mushrooms
Asian Style Beef Burgers

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