Thanksgiving Rib Roast

Discussion in 'Beef' started by joeflyde, Nov 28, 2013.

  1. joeflyde

    joeflyde Fire Starter

    FL
    Ready for the Brinkmann...Worcestershire, pepper, garlic powder and rosemary.
     
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looks good.   What's your game plan ? (Chamber temps?  Cook time?   Meat temp when it went in the smoker?  Doing a sear at the beginning or a reverse sear at the end ?)
     
    Last edited: Nov 28, 2013
  3. joeflyde

    joeflyde Fire Starter

    FL
    Brinkmann is 1\4 into the 'ideal' range, which is within my normal cooking range. I like my steaks medium well so I will pull off at 140°. This is my 2nd time doing a rib roast. Hope it turns out okay.
     
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Good luck with it and good eats   :)
     
  5. joeflyde

    joeflyde Fire Starter

    FL
    Off the smoker. Stayed a little longer than anticipated (temp 145°)

    Will be carving within the hour.
     
  6. joeflyde

    joeflyde Fire Starter

    FL
    Great roast! Rested 1hr. Medium well. Stuffed!
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    What no sliced pics??? LOL Happy T day      I know, its gone as soon as you turn around    been there
     

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