Christmas rib roast my turn,

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fxsales1959

Master of the Pit
Original poster
SMF Premier Member
Dec 17, 2019
1,810
2,541
Ft Lauderdale.
hey Y'all,
after much debate here regarding smoke or spin, decided to ride it out on the pooper.
3 days days brine with my rub.
Set pooper up to 225 with Beard Mountain bold BBQ pellets.
Put on rack with drip pan and about 2 cups of water to enhance au jus afterward.
Of course mama contributed green beans, mushrooms, garlic smashed, and hand crafted dinner rolls.
Went to 126 then tented and rested. removed rib bone and put back in smoker for gnawing later.
Overall ,happy with results and full bellies.

rib slice.jpg
Plate view:

rib plate.jpg

bone ribs for lunch tomorrow.

IMG_5516.JPG
 
Perfect! All you enablers out there... mine is currently at 121 degrees... which is fine since my lunch time was about 2:30 this afternoon. Not all the sides as yours though

Ryan
 
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fantastic job John.

Point for sure
Chris
 
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