OK... So i followed Bearcarver's instructions with a little help from pop. I am going to smoke at 11:00 AM tomorrow morning for a 7:00 dinner. I have (2) 7 1/2 pound standing rib roasts and 1 5 pound standing rib roast. The two 7 1/2 pound roasts I will put in at 11:00 AM and the 5 pound roast I will put in at 1:30PM or so. I have pics here of the prep. Thick W sauce, onion powder, garlic powder, kosher salt, and CBP. Here goes, I will keep everything updated as the day goes on.
Rib Roasts Before Rubbing
Rib Roast before rubbing from another angle.
Rib Roast #1 view after Thick W, Onion Powder, Garlic Powder, CBP, and Kosher Salt
View # 2 with rub on ( and my son)
Just so you know... My Mrs. Albert had a shit fit because I took a pic with the background containing crap she was cleaning up... so just so all you guys know.. were not a bunch of slobs.... I will take more pics of the meat as its cooking and my son the pirate (for the day at least) tomorrow.
Thanks for the help everyone,
Jim
Rib Roasts Before Rubbing
Rib Roast before rubbing from another angle.
Rib Roast #1 view after Thick W, Onion Powder, Garlic Powder, CBP, and Kosher Salt
View # 2 with rub on ( and my son)
Just so you know... My Mrs. Albert had a shit fit because I took a pic with the background containing crap she was cleaning up... so just so all you guys know.. were not a bunch of slobs.... I will take more pics of the meat as its cooking and my son the pirate (for the day at least) tomorrow.
Thanks for the help everyone,
Jim