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can there be such a thing as too much rib roast?? here's another one!

post #1 of 4
Thread Starter 

2 - 4 rib roasts, about 9 lb. each.  after a night in cheesecloth in the fridge

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rubbed with paste of chopped garlic, Dijon, evoo, fresh parsley, thyme, old bay, pepper and possibly too much salt about 1-1/2 TB L. Nope salt just right J Plastic wrapped and back into fridge overnight.

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 preheated cse to 300, then added chips, 3-4 oz - 1/2 cabernet oak.1/2 apple, meat, then lowering heat to 240.

after about 1-1/2 hours, lowered heat to 225, they were 125 and 129 in a total of 3-1/2 hours!!! what the heck??

had to baby them along til 5:30!  double foiled, added some cabernet & kept them in the smoker, but kept the heat LOW.

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plus 6 heads of garlic. our typical Christmas weather. This kept the rain off the smoker and me.

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out at last!  they survived being held just fine.

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it was a prettier color than this, but this is as close to the money shot as I could get. busybusyme.

and a special toast to Stevo here:

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thanks for looking! Hope everyone has had a wonderful holiday weekend!! 

post #2 of 4

Looks great  PDT_Armataz_01_37.gif

post #3 of 4

That just looks awesome!  I lived in Renton for about 3 months 25 years ago, beautiful place.  

post #4 of 4

Thank you dear! Cheers to you too. That looks sooo good. Your either watchin out for vampires or we share a passion for garlic too. You definitely know how to serve a good beer, good glasses aren't only for wine. We went to a steak joint not too long ago and I ordered a $9 abbey beer, the guy brought it to me in a frosted pint glass eek.gif We have to respect our brews and beef like the above. Merry Christmas darlin, from Amelia, me and our future sous chef.


Edited by smokinstevo27 - 12/26/10 at 11:46pm
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › can there be such a thing as too much rib roast?? here's another one!