How to Grill a Stuffed Rib Roast

In the world of grilled meats, barbecued boneless rib roast is a world-class contender. Its generous marbling makes the meat ideal for indirect grilling. You wind up with a roast that’s crusty and brown on the outside and tender and succulent on the inside. And that’s before you add any seasonings! The recipe that accompanies this technique takes its inspiration from the boliches (stuffed pot roasts) of the Spanish Caribbean. I’ve larded the roast with strips of chorizo (spicy Spanish sausage), cheese, and carrot: When you slice the meat, you get an attractive mosaic of color. As for the flavor, well, I’ve never been to a barbecue that a perfect chorizo could not improve.