Reduced to clear 60oz Steak?! Yellow Sticker BBQ Test (Weber)

I struck gold at Morrisons: a 1.69kg (≈60oz) British Beef Rib on the Bone yellow-stickered from £33.80 to £16.90. Could a half-price rib roast become a steakhouse-level feast on the BBQ? Here’s exactly what I did. Method (Weber Master-Touch): • Dry brine with salt (fridge, uncovered). • Sear first: straight from the fridge over the hot side to build crust. • Indirect roast to 49 °C / 120 °F internal. • Rest 20 mins (carryover brings it up to a juicy medium-rare). • Served with peppercorn & red wine sauce, plus new potatoes, mushrooms, asparagus, and garden tomatoes cooked over my fire cage. Unreal. Gear & temps: • Kettle BBQ setup: hot zone for sear, cool zone for finish. • Probe to track internal (target 49 °C before rest). If you like the yellow-sticker challenge stuff and big steaks done simple, this one’s for you. 👇 Stuff I use: • Onlyfire Rotisserie Ring (Weber-style) – https://amzn.to/4f5Fbyr • Handheld Thermometer – https://amzn.to/4dZS0K7 • Ninja Wireless Thermometer – https://amzn.to/3Xnl7Qd • BBQ Gloves – https://amzn.to/3DfG2xZ • Traeger/BBQ Pellets – https://amzn.to/43owTO2 • Ninja Cooler (for resting meats) – https://amzn.to/3SCLyi8 • Buffalo Grill/Plancha – https://amzn.to/3ZvgCV3 • Pickle Containers (for sides) – https://amzn.to/4mv6wfX