Hey Bear, I think i'm going with a bone in rib roast for a family get together in 2 weeks. I went thru a lot of your previous cooks and notice you like to use a rack in the pan. Is there any reason for that other than easier clean up? Do you save the juices and make a sauce with it? I do that mainly for clean-up, and the wire rack is so the smoke can get underneath the roast too. If you follow my complete method you won't get much juice in the Pan---It never leaves the Meat. And the carry-over is only about 2°, so if you pull it at 138° it should end up 140° after resting.
My newer step by steps show how I let it rest in the Smoker, by cutting the heat way back, instead of having to wrap it and cooler it.
Also, looks like you pull with the IT is 138 - 140. Is that pretty much your goal? I was thinking 140. If you want 140°, following my method, pull it at 138°. We like between 139° and 143° best.
The rib roast is pretty expensive and I'm going to have 7-8 adults. I'm wondering if I should get 5 bones but instead of slicing for steaks, if I should slice them for sammies. I guess, I can make that decision on the size/cost of the roast I find. (its going to be a day of beer and swimming so it's not like it's a formal setting) Slicing thin would work good for 7-8 adults, for either Sammies or for people who often take more than they can handle. Lately I cut two slices a little thicker for Me & Mrs Bear to eat right away, and the rest in thinner slices for leftovers & Sammies. Works Great!!
Hope I didn't blast you with too many questions and thanks for posting the recipes, they will come in handy!
