Rib Roast with Q-View

b8h8r

Smoke Blower

Original poster

Aug 9, 2008

119

10

Helena, MT

• Aug 30, 2008

• #1

Just picked up a 5lb Rib roast gonna smoke up today. I'm using my tried and true garlic/rosemary rub, salt/pepper, little chili powder.


I ran out of roasted garlic, which I use for the rub, so I'm starting today by roasting garlic in the oven. 250, 1hr. Tops cut off, drizzled in EVOO, S&P.


Be back when I get going.

 

b8h8r

Smoke Blower

Original poster

Thread starter

Aug 9, 2008

119

10

Helena, MT

• Aug 30, 2008

• #2

Here we go....The garlic is done:

Gettin the rub together...1 head garlic...rosemary thyme, and enough EVOO to make it a paste.


Now a little Worcestershire, then a rub down with the paste.


Smoker is comin to temp, time to crack a beer.

 

dingle

Smoking Fanatic

OTBS Member

Aug 22, 2007

795

11

Syracuse, NY

• Aug 30, 2008

• #3

Oh yeah!! Roasted garlic on a standing rib roast. Show us more please!!

 

b8h8r

Smoke Blower

Original poster

Thread starter

Aug 9, 2008

119

10

Helena, MT

• Aug 30, 2008

• #4

I might have shoved about 12 cloves inside that roast too....prob 3 hrs to go.

 

johnnie2130

Meat Mopper

Dec 8, 2007

233

11

Louisiana

• Aug 30, 2008

• #5

What temp are you smoking this?

 

b8h8r

Smoke Blower

Original poster

Thread starter

Aug 9, 2008

119

10

Helena, MT

• Aug 30, 2008

• #6

128, then cooler for 45 min.
edit:Also spritzing with apple cider / knob creek. Should be tasty.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Aug 30, 2008

• #7

Good answer!!
Can't wait to see finished pics!

 

johnnie2130

Meat Mopper

Dec 8, 2007

233

11

Louisiana

• Aug 30, 2008

• #8

You're smoker temp is 128?

 

b8h8r

Smoke Blower

Original poster

Thread starter

Aug 9, 2008

119

10

Helena, MT

• Aug 30, 2008

• #9

No...misunderstood you...I'm at 225 left and 200 right, roast in the middle.. Taking it to 128"

 

johnnie2130

Meat Mopper

Dec 8, 2007

233

11

Louisiana

• Aug 30, 2008

• #10

Oh, ok. I thought I did that, but the butt roast I was cooking was still bloody on the inside when I pulled it at 140.

 

b8h8r

Smoke Blower

Original poster

Thread starter

Aug 9, 2008

119

10

Helena, MT

• Aug 30, 2008

• #11

That's where I'm going the rest will pull it close to 140, then if anybody wants it done more, I'll just slap it on the grill. Myself....just kill it and make the outside tan and I'm happy...lol

 

smokin365

Smoking Fanatic

Jul 27, 2008

361

10

Paris IL

• Aug 30, 2008

• #12

Great game plan! Keep us posted with the scores.

 

b8h8r

Smoke Blower

Original poster

Thread starter

Aug 9, 2008

119

10

Helena, MT

• Aug 30, 2008

• #13

Why wouldn't it start raining when I hit 100".....Frickin Murphy.

 

b8h8r

Smoke Blower

Original poster

Thread starter

Aug 9, 2008

119

10

Helena, MT

• Aug 30, 2008

• #14

Heading to the cooler.

 

b8h8r

Smoke Blower

Original poster

Thread starter

Aug 9, 2008

119

10

Helena, MT

• Aug 31, 2008

• #15

Here's the cut view. Got rave review's. Best They've ever had ...perfect smoke....more and more...it was awesome.

 

bmudd14474

Legendary Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Jun 1, 2008

9,579

3,296

Florida

• Aug 31, 2008

• #16

Well... That is just beautiful.