Christmas gathering was reduced to a much smaller group of 8 (had well over 20 last year.) I wound up with 2 rib roast this year. Both were purchased at local grocery on sale @ $6.99/lbs and I was just hoping they'd both be tender and good flavor. So as I'm trimming & prepping them yesterday I realized the size difference and it dawned on me this might be the cat's meow. I've got a couple who don't like rare and I always have the grill grates hot and ready for any quick sears to please my guest so I was thinking small one to 135 deg & the larger one just shy of 130.
I didn't get any photos of the slices because I'm that idiot - man I was busy serving guest! I've got to get better but it actually turned out perfect. I took the small one to 135 and pulled it about 30 minutes before I pulled the larger one. I pulled the larger one at 128. These were smoked @ 250 with Hickory & Cherry. I turned it up to 275 on the larger one for the final 30 minutes after I pulled the smaller one (to try and set the bark/crust.)
Both roast got a coat of Lea & Perrins Worcestershire, layer of Killer Hog's AP rub and then a layer of Killer hogs TX brisket rub. It was a perfect blend of SPOG with the course brisket rub really helping to set that beautiful crust. As in the past, I run real close to the steps & process of the Prime king
Bearcarver
. The Au jus was really nice as you would expect.
Didn't have to sear a single piece. Was able to satisfy my medium crowd without the grill & still produce many thick med/rare slices.
I got leftovers in the oven now
Thanks again for sharing your knowledge Bear. It was another great rib roast!
I didn't get any photos of the slices because I'm that idiot - man I was busy serving guest! I've got to get better but it actually turned out perfect. I took the small one to 135 and pulled it about 30 minutes before I pulled the larger one. I pulled the larger one at 128. These were smoked @ 250 with Hickory & Cherry. I turned it up to 275 on the larger one for the final 30 minutes after I pulled the smaller one (to try and set the bark/crust.)
Both roast got a coat of Lea & Perrins Worcestershire, layer of Killer Hog's AP rub and then a layer of Killer hogs TX brisket rub. It was a perfect blend of SPOG with the course brisket rub really helping to set that beautiful crust. As in the past, I run real close to the steps & process of the Prime king
Bearcarver
. The Au jus was really nice as you would expect.Didn't have to sear a single piece. Was able to satisfy my medium crowd without the grill & still produce many thick med/rare slices.
I got leftovers in the oven now
Thanks again for sharing your knowledge Bear. It was another great rib roast!
