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can there be such a thing as too much rib roast?? here's another one!


Smoking Fanatic
Joined Aug 22, 2010
2 - 4 rib roasts, about 9 lb. each.  after a night in cheesecloth in the fridge

rubbed with paste of chopped garlic, Dijon, evoo, fresh parsley, thyme, old bay, pepper and possibly too much salt about 1-1/2 TB L. Nope salt just right J Plastic wrapped and back into fridge overnight.

 preheated cse to 300, then added chips, 3-4 oz - 1/2 cabernet oak.1/2 apple, meat, then lowering heat to 240.

after about 1-1/2 hours, lowered heat to 225, they were 125 and 129 in a total of 3-1/2 hours!!! what the heck??

had to baby them along til 5:30!  double foiled, added some cabernet & kept them in the smoker, but kept the heat LOW.

plus 6 heads of garlic. our typical Christmas weather. This kept the rain off the smoker and me.

out at last!  they survived being held just fine.

it was a prettier color than this, but this is as close to the money shot as I could get. busybusyme.

and a special toast to Stevo here:

thanks for looking! Hope everyone has had a wonderful holiday weekend!! 


SMF Hall of Fame Pitmaster
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Joined Mar 22, 2008
Looks great 


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
That just looks awesome!  I lived in Renton for about 3 months 25 years ago, beautiful place.  


Master of the Pit
Joined Aug 17, 2010
Thank you dear! Cheers to you too. That looks sooo good. Your either watchin out for vampires or we share a passion for garlic too. You definitely know how to serve a good beer, good glasses aren't only for wine. We went to a steak joint not too long ago and I ordered a $9 abbey beer, the guy brought it to me in a frosted pint glass
 We have to respect our brews and beef like the above. Merry Christmas darlin, from Amelia, me and our future sous chef.
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