- May 30, 2018
- 497
- 681
This Spring I bought a 18 lb Rib Roast and had the butcher steak it out but I saved a 5 lb chunk for the smoker.
I’ve cooked several in the oven during the holidays but never on the pellet grill until now:)
The roast was lightly seasoned with salt, pepper and Traegers Beef Rub.
The grill was set a 225 degrees and after 3 hours the meat was 115-120 IT. The grill was cranked up to 400 degrees. During that time the roast was taken of and tented with foil until the grill reached the desired temps.
Once the temp was reached the roast was seared on all four sides until it reached 135 IT
Now the real money shot:cool:
I’ve cooked several in the oven during the holidays but never on the pellet grill until now:)
The roast was lightly seasoned with salt, pepper and Traegers Beef Rub.
The grill was set a 225 degrees and after 3 hours the meat was 115-120 IT. The grill was cranked up to 400 degrees. During that time the roast was taken of and tented with foil until the grill reached the desired temps.
Once the temp was reached the roast was seared on all four sides until it reached 135 IT
Now the real money shot:cool:
