or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Thanksgiving Rib Roast
New Posts  All Forums:Forum Nav:

Thanksgiving Rib Roast

post #1 of 7
Thread Starter 
Ready for the Brinkmann...Worcestershire, pepper, garlic powder and rosemary.
post #2 of 7
Quote:
Originally Posted by joeflyde View Post

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

 

 

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 ?)

post #3 of 7
Thread Starter 
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.
post #4 of 7
Quote:
Originally Posted by joeflyde View Post

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.

 

Good luck with it and good eats   :)

post #5 of 7
Thread Starter 
Off the smoker. Stayed a little longer than anticipated (temp 145°)


Will be carving within the hour.
post #6 of 7
Thread Starter 
Great roast! Rested 1hr. Medium well. Stuffed!
post #7 of 7
Quote:
Originally Posted by joeflyde View Post

Great roast! Rested 1hr. Medium well. Stuffed!

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

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Thanksgiving Rib Roast