A question about a recipe: Ann Seranne's Rib Roast of Beef
.I made this at Christmas and it was awesome. I now have a 13 lb roast without the bone.I'm thinking I should cut it in half so its easier to manage)- I would like to cook it on the grill . Any tips? Is the cooking time the same? (I--indirect heat of courseThanks! Happy Easter and Passover!