Pit Beef with Tiger Sauce

Kalamazoo Outdoor Gourmet is a proud sponsor of Project Fire with Steven Raichlen. Raichlen is an acclaimed authority on all things barbecue and smoking related. This recipe was created by Raichlen on Season 2 of his television show using the Hybrid Fire Grill. He builds incredible crust on the beef then slices it thin and piles it on a roll with Tiger Sauce, onions, tomatoes and lettuce. Photography: Chris Bierlein

By Steven Raichlen
Serves 8
Image of Pit Beef with Tiger Sauce


For the meat and serving

  • One 3- to 4-pound boneless rib roast
  • 8 kaiser rolls 
  • 2 sweet white onions, sliced paper thin (optional)
  • 3 ripe tomatoes, thinly sliced (optional)
  • Iceberg lettuce, thinly sliced  (optional)

For the rub

  • 2 tablespoons coarse sea salt
  • 2 tablespoons cracked black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano

For the Tiger Sauce

  • 1 1/2 cups mayonnaise
  • 3/4 cup prepared horseradish, or more to taste

Combine the ingredients for the rub in a small bowl and mix with your fingers. Sprinkle the beef all over with the rub, patting it into the meat. For maximum flavor and crust, place in a baking dish, cover with plastic wrap, and let marinate for 1 hour.   Combine the mayonnaise and horseradish, then cover and refrigerate

Set up your Kalamazoo grill for indirect grilling and preheat to medium-high.  

Grill the beef until the outside is crusty and dark golden brown (even black) and the internal temperature is about 130 degrees for medium-rare, or to taste.   Transfer the beef to a cutting board and let it rest for 5 minutes. 

Slice the beef by hand as thinly as possible using a sharp knife.  To serve, have each guest pile the beef high on a roll or bread thickly slathered with Tiger Sauce.  Garnish with onions, tomatoes, and lettuce, if desired, and eat while it’s hot.