Rib Roast

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ellymae

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Mar 21, 2009
1,391
90
Southeastern PA
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.
 
Mmmmmmmm, that looks delicious!!!!
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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.
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Yummm my invitation must have been lost in the mail
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That looks awesome nice job
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Looks great. I usually sear mine first then low and slow to 130' - 135' and wrap for 20 minutes. Good job
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