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X-rib Roast

post #1 of 5
Thread Starter 

Got a beautiful 10 lb X-rib roast.  This cut came from an animal raised by a family friend.  It was a yearling and was hung for 28 days.  I went pretty simple with this I used worcestershire sauce, Franks red hot and then just a sprinkle of Jeff's rub.  I used hickory chips and lump charcoal.  The temp here was a balmy 4C or sorry 39F for you on the other side of the border.  Just a lite sprinkle of snow on the ground and no wind.  Notice the TBS it stayed like this the entire smoke

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Sorry no pic's of the rub but here it is in the smoker.  I kept the temp at 250-260F.  This one is after 2.5 hours. Time to insert the temp probe.

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And here we are at 5 hrs and one to many beer. Forgot to turn the alarm on my termo and the temp went to 171 before I noticed. (I was looking for around 160).  I took it off wrapped in foil and then a thick towel and into the oven for a rest

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After the rest you can see how juicy It was.  And the smell mmmmmmmmmm lucky I wasn't drooling on it.  

 

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The bones pulled right off and the meat was cut with a fork tender.  

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I prefer my beef more medium to medium rare but this was Fantastic and I will over cook more some day lol.

 

Thanks for looking I will be posting Sundays smoke I am going to do an 11lb turkey, a 3lb salmon, and a 5lb pork tender loin.

 

See ya soon

post #2 of 5

Dang fine looking smoke !

I like mine rare but as long as it taste good ?

post #3 of 5

Why do you tie it up with string?

 

I have seen other things tied, that were not stuffed, just wondering.

 

And Yes, it looks excellent.

post #4 of 5

Alright Dennis !!!!!! 

That looks freakin' awesome Smoking D !

 

If you weren't a million miles North of North Dakota, I'd come up there & get me some of that!

 

 

Thanks,

Bear

post #5 of 5
Thread Starter 
Quote:
Originally Posted by Bluechip View Post

Why do you tie it up with string?

 

I have seen other things tied, that were not stuffed, just wondering.

 

And Yes, it looks excellent.


It came from the butchers tied like that I assume it is to hold the meat to the bone?  And it tasted great

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