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  1. la122685

    My first standing rib roast 4 bones & 8.5#

    Thanks for that info.  That was some really good reading 
  2. la122685

    My first standing rib roast 4 bones & 8.5#

    Didn't consider the thickness of the meat.  Thanks for the info.  
  3. la122685

    My first standing rib roast 4 bones & 8.5#

    Thanks John. I would def recommend doing it!
  4. My first standing rib roast 4 bones & 8.5#

    My first standing rib roast 4 bones & 8.5#

    • la122685
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  5. la122685

    My first standing rib roast 4 bones & 8.5#

    Finally took the plunge and bought a Rib Roast.  They had a great sale at Publix for 6.99 / lbs.  Couldn't pass it up.  Now that I think about it, I shoulda bought more than 1!   Oh well.  I kept it simple as this was my first go, I used SPOG for seasoning.  I figured on it taking about 5 - 6...
  6. 20151228_172118_zps7b2okoi8.jpg

    20151228_172118_zps7b2okoi8.jpg

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    • Album: My first standing rib roast 4 bones & 8.5#
  7. 20151228_165037_zpsxitqktin.jpg

    20151228_165037_zpsxitqktin.jpg

    • la122685
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    • Album: My first standing rib roast 4 bones & 8.5#
  8. 20151228_164525_zpspfudsh5e.jpg

    20151228_164525_zpspfudsh5e.jpg

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    • Album: My first standing rib roast 4 bones & 8.5#
  9. 20151228_164429_zpscsp49skv.jpg

    20151228_164429_zpscsp49skv.jpg

    • la122685
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    • Album: My first standing rib roast 4 bones & 8.5#
  10. 20151228_164424_zpspfknvftb.jpg

    20151228_164424_zpspfknvftb.jpg

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    • Album: My first standing rib roast 4 bones & 8.5#
  11. 20151228_164411_zpsywjgpqkg.jpg

    20151228_164411_zpsywjgpqkg.jpg

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    • Album: My first standing rib roast 4 bones & 8.5#
  12. 20151228_163843_zpsjwpaxqiv.jpg

    20151228_163843_zpsjwpaxqiv.jpg

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    • Album: My first standing rib roast 4 bones & 8.5#
  13. 20151228_143909_zpsuu7wdwvw.jpg

    20151228_143909_zpsuu7wdwvw.jpg

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    • Album: My first standing rib roast 4 bones & 8.5#
  14. 20151228_143902_zpsoca9nmo4.jpg

    20151228_143902_zpsoca9nmo4.jpg

    • la122685
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    • Album: My first standing rib roast 4 bones & 8.5#
  15. 20151228_105340_zpschr5zraj.jpg

    20151228_105340_zpschr5zraj.jpg

    • la122685
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    • Album: My first standing rib roast 4 bones & 8.5#
  16. 20151228_073529_zpszjplxr19.jpg

    20151228_073529_zpszjplxr19.jpg

    • la122685
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    • Album: My first standing rib roast 4 bones & 8.5#
  17. 20151228_073523_zpspdotdq9g.jpg

    20151228_073523_zpspdotdq9g.jpg

    • la122685
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    • Album: My first standing rib roast 4 bones & 8.5#
  18. 20151228_072529_zpslswmah5k.jpg

    20151228_072529_zpslswmah5k.jpg

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    • Album: My first standing rib roast 4 bones & 8.5#
  19. la122685

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Thanks buddy.  That answer's my question.  I smoked several different cheeses and let them sit for about 2 months before I started eating them.  Don't get to much cold weather down here in Miami, so gotta take advantage of these little fronts that come in to get a couple more batches going...
  20. la122685

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Mr. T, Sorry if this has been asked, I read through this thread a little bit ago and don't recall now.  When you age your cheese, you do this before you smoke it? Thanks.
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