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Rib Roast

post #1 of 6
Thread Starter 
I have had a choice rib roast in the freezer since December when they went on sale.
It was a 4.7 pounder. I put rubbed it down with a paste of garlic, kosher salt, and peppper.

It cooked at 280 on the Egg for about 3 hours. Wrapped it and threw it in a cooler for another three hours. Then I put on some potatos.

I wanted to sear the outside so I cranked the Egg up to 500 degrees and threw it on for about a minute per side.
Sorry - this was the only picture I could get...

My plate...

It was a little more well done then I like, but very tasty at any rate. I will be doing this again.
post #2 of 6
Mmmmmmmm, that looks delicious!!!!PDT_Armataz_01_34.gif And I'm gonna have pizza tonight while I smoke the rest of a 24 lb. top round that I had cut in half... I guess I just have to wait.PDT_Armataz_01_03.gif
post #3 of 6
Nice job, Elly. That looks really good. Reminds me I still have a couple in the freezer.
post #4 of 6
That's some nice looking beef.
post #5 of 6
Yummm my invitation must have been lost in the mail biggrin.gif That looks awesome nice job PDT_Armataz_01_37.gif
post #6 of 6
Looks great. I usually sear mine first then low and slow to 130' - 135' and wrap for 20 minutes. Good jobPDT_Armataz_01_37.gif
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