For the drip pan:
3 cups water
Healthy pour of red wine
½ chopped yellow onion
2 garlic cloves, minced
BBQ -> 275 degrees indirect heat, no additional wood for smoke
Take out the roast around the same time as you are getting the charcoal going in the bbq. (so it’s out for about 45min at room temperature). Get the bbq to a steady 275 degrees.
Get the cast iron pan with a good dose of olive oil in it on the heat. Place the drip pan and “V rack” on the grill above the deflector plate. (indirect heat) Sear the roast on all sides.
Transfer to “V rack” on BBQ, bone side down.
After 20 minutes per pound start checking for internal temperature. You are looking for 135 degrees (higher if you like it more well done).
Remove directly and wrap in tin foil. Let sit while you deal with the drip pan.
Strain the drip pan into any gravy you already have going on the stove. (We use a good package as a base)
Remove roast to carve and pour juices in foil into gravy.
Get it on the table and enjoy.