Rib Roast reverse sear

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suie

Meat Mopper
Original poster
May 18, 2010
268
18
Ithaca, NY
Hi all! Today is the last day of my "stay" cation so I thought I'd splurge a bit and try smoking/reverse searing a small rib roast. This was one rib, and about 2 and 1/2 pounds.


These are some sliced red creamer potatoes, with some diced onions. I tossed them with a little peanut oil, then dabbed some butter on top. They will cook along side the meat.


The meat smoked at 215-225 degrees for about 2 hours, until it reached 125 degrees internal. I used cherry and hickory for the smoke. This pic was at about 1/2 hour in.


Here's the roast, getting its sear. I did about a minute a side during which the temp rose to 131 degrees. The broccoli is from my garden. I just tossed it with a little oil and salt & pepper. I also moved the potato packet to the grill side so they could brown a bit.


Here's the meat after searing, ready to rest. I rested it for 20 minutes before slicing into 2 slices.


Smoky flavor was really nice, although next time I might leave out the hickory and just do cherry. (to keep it more subtle) Anyway, the final plate:


Thanks for looking!
 
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Reactions: bigridgeback
Thanks everyone!! 
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Way to go, Suie!!!

That looks Beautiful !!!

I'm about due to do a PR, and my Taste Buds seem to be coming back!!!!

Bear
 
Way to go, Suie!!!

That looks Beautiful !!!

I'm about due to do a PR, and my Taste Buds seem to be coming back!!!!

Bear
Thanks again everyone for all the nice comments!!

Bear, I can't think of anything better to celebrate the return of taste buds, than PR! What type of smoke flavor do you use for it? 
 
Thanks again everyone for all the nice comments!!

Bear, I can't think of anything better to celebrate the return of taste buds, than PR! What type of smoke flavor do you use for it? 
All I ever use is Hickory, but I've been thinking about adding some Cherry to it.

Bear
 
Looks Fantastic! I really like Cherry for beef.
Outstanding! And im with DS on the cherry use on beef. Amazing taste. Thanks for sharing.
drool.gif
Thanks for the input!! PR is so delicious on its own so for me the hickory was a little too strong. Sounds like cherry by itself could do the trick. I love the pink color it gives the meat, too! 
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