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2 cups of red wine - (500ml)
1 cup of red wine vinegar - (250ml)
1/3 cup of olive oil - (75ml)
5 teaspoons of dried rosemary - (25ml)
7 cloves of garlic, crushed
3 teaspoons of dried thyme - (15ml)
3 bay leafs
2 teaspoons fresh green peppercorns (10ml)
2 teaspoons of pepper ( 13213d316n 10ml)

3 pounds of prime standing rib roast - (1500grams)
Meat thermometer

Black Rub
1 tablespoons of coarse-ground black pepper - (22.5ml)
of tablespoon of kosher salt - (7.5ml)
6 cups Apple wood chips (1500ml)
6 cups cherry wood chips (1500ml)

The night before you barbecue combine marinade ingredients and mix well. Place roast in a sealable plastic bag, pour marinade over it and refrigerate over night.

Remove marinade and place in a drip pan. Place the drip pan in the barbecue over a burner to one side of the grill. Leave this side off. Turn the far burner - not under the drip pan to high. Leave the roast resting a room temperature for 30 minutes.

Place 2 cups of apple wood chips in water to soak for 30 minutes. Do the same with 2 cups of cherry wood chips.

Rub the roast with the coarse ground peppercorns. Put the roast on the rostisseries spit and secure into place.

Make two smoke packages - one with apple wood chips and the other with cherry wood chips. Each package should contain a mixture of 1 cup of soaked chips with the excess water squeezed out and 2 cups of dry wood chips. Using a fork poke holes on both sides of each package. Place the packages directly over the heat source.

Just prior to putting roast in place, season with salt. Place rotisserie onto grill and leave to roast for 2- 2 hours or until the internal temperature is 140F (70). After 1 hour replace the smoke packages with freshly made sacks.

Remove the finished roast from grill and let stand for 10 minutes before carving.

Serve and enjoy!

Yield: 4 servings

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