X-rib Roast

Discussion in 'Beef' started by smokingd, Oct 30, 2010.

  1. Got a beautiful 10 lb X-rib roast.  This cut came from an animal raised by a family friend.  It was a yearling and was hung for 28 days.  I went pretty simple with this I used worcestershire sauce, Franks red hot and then just a sprinkle of Jeff's rub.  I used hickory chips and lump charcoal.  The temp here was a balmy 4C or sorry 39F for you on the other side of the border.  Just a lite sprinkle of snow on the ground and no wind.  Notice the TBS it stayed like this the entire smoke

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    Sorry no pic's of the rub but here it is in the smoker.  I kept the temp at 250-260F.  This one is after 2.5 hours. Time to insert the temp probe.

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    And here we are at 5 hrs and one to many beer. Forgot to turn the alarm on my termo and the temp went to 171 before I noticed. (I was looking for around 160).  I took it off wrapped in foil and then a thick towel and into the oven for a rest

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    After the rest you can see how juicy It was.  And the smell mmmmmmmmmm lucky I wasn't drooling on it.  

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    The bones pulled right off and the meat was cut with a fork tender.  

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    I prefer my beef more medium to medium rare but this was Fantastic and I will over cook more some day lol.

    Thanks for looking I will be posting Sundays smoke I am going to do an 11lb turkey, a 3lb salmon, and a 5lb pork tender loin.

    See ya soon
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Dang fine looking smoke !

    I like mine rare but as long as it taste good ?
     
  3. Why do you tie it up with string?

    I have seen other things tied, that were not stuffed, just wondering.

    And Yes, it looks excellent.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Alright Dennis !!!!!! [​IMG]

    That looks freakin' awesome Smoking D !

    If you weren't a million miles North of North Dakota, I'd come up there & get me some of that!

    Thanks,

    Bear
     
  5. It came from the butchers tied like that I assume it is to hold the meat to the bone?  And it tasted great
     

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