Set foil drip pan under 1 burner of 2-burner barbecue or under centre of 3-burner barbecue. Heat remaining burners to medium. Set roast, bone side down, on greased grill over drip pan. CLose lid and grill until meat thermometer inserted in centre registers 140F for rare, about 2-1/4 hours, or 150F for medium-rare.

Transfer to cutting board. Tent with foil; let stand for 10 minutes. To carve, hold ends of ribs up and slice off ribs, cutting as close to bones as possible. Place meat on board, cut side down; carve across the grain into thin slices. Separate ribs by cutting between bones.

Makes 12 servings.