Hanging Rib Roast

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
4,991
1,811
Glenburn, North Dakota
Rib roast seasoned with Tatonka Dust and hung in the grill and cooked to 130º.

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Set the rib roast aside to rest while made up some mixed veggies and garlic toast.

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Sliced the rib roast and served with some ChefJimmyJ's Au Jus.


Thanks for looking!
 
Looks great! Blacked prime rib and cheesesteak or French dips are my faves for leftovers,any plans for yours?
 
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That looks great!  I agree that smokey cheesesteaks are the way to go!  If you dont have something to slice the meat super thin, chunk it up and pulse it in the food proccessor.  Sounds like a sin for such a nice piece of meat but it is delicious!
 
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Looks Perfect, Marty---As Always!! 
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Nice Job!
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Bear
 
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Definitely a tasty plate!

Our local restaurant supply has boneless ribeye for just over $5 per pound. I keep thinking I need to go get one. This thread may have sealed that deal!
 
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Definitely a tasty plate!

Our local restaurant supply has boneless ribeye for just over $5 per pound. I keep thinking I need to go get one. This thread may have sealed that deal!
$5 a pound for Boneless Ribeye?????  Get One????

I would take my Pick-up Truck !!!!

Bear
 
Yeah... That place is dangerous! $1.99 a lb. for belly and $1.49 a lb for de-boned whole shoulder. Last week it was Tri-Tip for $1.98 a lb. according to their hot-sheet.
 
Bought a 19 pounder! Trying to decide if I should make 3 roasts or two roasts and some steaks...
At that price I usually get enough for about 8 roasts at 5 to 6 pounds each, and another 8 to 10 steaks at 1" thick.

Then I'm good for better than a year--Maybe a year & a half. All for less than $250.

Bear
 
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