Rib Roast

Discussion in 'Beef' started by ellymae, Jul 12, 2009.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I have had a choice rib roast in the freezer since December when they went on sale.
    It was a 4.7 pounder. I put rubbed it down with a paste of garlic, kosher salt, and peppper.

    It cooked at 280 on the Egg for about 3 hours. Wrapped it and threw it in a cooler for another three hours. Then I put on some potatos.

    I wanted to sear the outside so I cranked the Egg up to 500 degrees and threw it on for about a minute per side.
    Sorry - this was the only picture I could get...

    My plate...

    It was a little more well done then I like, but very tasty at any rate. I will be doing this again.
  2. oneshot

    oneshot Master of the Pit SMF Premier Member

    Mmmmmmmm, that looks delicious!!!![​IMG] And I'm gonna have pizza tonight while I smoke the rest of a 24 lb. top round that I had cut in half... I guess I just have to wait.[​IMG]
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job, Elly. That looks really good. Reminds me I still have a couple in the freezer.
  4. rickw

    rickw Master of the Pit OTBS Member

    That's some nice looking beef.
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Yummm my invitation must have been lost in the mail [​IMG] That looks awesome nice job [​IMG]
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks great. I usually sear mine first then low and slow to 130' - 135' and wrap for 20 minutes. Good job[​IMG]

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