• Put your knife against the bone on the outside part of the ribs and cut along the bone untill you reach the bottom with around 6 cm left to be safe.
• Put it down flat and carve into the thickest part to repeat this move.
• Try to keep around 2 fingers thick meat on all parts and you'll end up with a huge flat piece of meat with the bones on top attached still.
• Season with ½ tbsp of fleur de sel sea salt and with 1 tsp of black pepper.
• Fire up you Kamado with direct heat and the grill grates on the highest position.

Butter Sauce

• Heat up your pan and melt a whole cup of butter.
• Ad 2 whole cloves of garlic and some whole branches of thyme.
• Fry the thyme and your sauce is done.

Direct Grilling

• Once your BBQ is up to temperature put the ribroast flat on the grill grate and let it pick up heat.
• After around 1 or 2 minutes check if you can flip and make your first flip. If your BBQ tongs can't hold this huge piece of meat than i would use my BBQ gloves to do this.
• Keep flipping and let that fat render down into the fire to get flare ups and built up crust.
• Keep in mind that even if you try as hard as you can to built an even crust it's very hard to get a perfect 54C/130F temperature on this type of cooking but it's the texture that you are doing this for.
• Once you have around 50C/120F i recommend taking it off and letting it rest.

Ribroast

• Season it with a little pinch of salt again.
• Add the butter on top.
• Now roll it back together in the same way you cut it open and grab 4 even pieces of butcher twine.
• Tie it back up with more power than you ussually would because tieing up cooked meat is more difficult.
• Now your roast is done and ready to be eaten.