So this weekend was perfect weather for a braai so I had to do it
I opted for a beef forerib. Wow, what a cut this is. It's fairly substantial for the cost and the flavour is immense. I made a lovely rub from a Steven Raichlen book and left that to work its magic for about 4 hours. Then I prepared some vegetables with olive oil, salt, pepper and balsamic vinegar and left them to marinade for an hour. Over to the grill!
I was pushed for time so I just did the rib and vegetables on indirect heat on my Weber MasterTouch 57cm. My intention was to leave it to cook until it reached an internal temperature of 60C and then rest it, but again I was pushed for time so resting wasn't going to be easily achieved so I left it on for a bit longer and took it off at roughly 68C. It was actually going up by about a degree almost every minute toward the end
Anyway, here are some pics: