Mid-week treat, rib roast

Discussion in 'Beef' started by grouper sandwich, Apr 10, 2009.

  1. OK, it's not smoked, but it is MEAT and it was DELICIOUS. I'll skip the commentary and right to the good stuff.

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  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm... looks mighty tasty to me!!
     
  3. Looking great, medium rare, perfect, Yum[​IMG]
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great!!!
     
  5. azrocker

    azrocker Smoking Fanatic SMF Premier Member

  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks like something I want to eat. Details?[​IMG]
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great. I just picked up a 5 pounder yesterday. Hope mine turns out half as good as yours!
     
  8. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    That looks great. Cooked perfectly, and served with a tater and some horseradish...oh yeah!
     
  9. It's a pretty basic recipe, practically idiot proof. Rub the roast down with olive oil and season with your favorite juju. I like liberal amounts of Jane's Crazy Mixed up salt and Crazy Mixed Pepper on mine. Place roast in pre-heated 475* oven for 30-35 minutes. Do not probe roast for the first inning; 475* will destroy your tool. After 30-35 minutes, pull roast out, reduce oven temp to 325*, probe roast and place back in oven. Cook until desired internal temp. I cooked this one to 120* then rested it for 20 minutes at room temp. Internal rose to 134* just before slicing. About the only way to screw one of these up is to over cook it.
     

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