July Rib Roast

[grothe]

I know I haven't been around much lately (been extremely busy with the farm and the lousy New England weather this year), but I thought I would stop in, say Hi, and share this with everyone.

I managed to sneak in smoking a rib roast yesterday.

The roast, fresh from one of the cows I just got back from the butcher.


Seasoned with just salt and pepper


Into the gasser @ 225 degrees with some hickory wood.



after 2 hours in the smoker



after 4 hours



Done at a meat temp of 135 degrees and 6 hours



Mmmmm, mmmmm! Tasted even better than it looks!!!

I really need to take more time for smoking!!
Thanks for looking....
Gene

 

[billbo]

Looks great Gene! Wish I had some cattle to slice up!

 

[fired up]

That looks awesome Grothe! I am sooo glad to see that you only used salt and pepper on that roast. That is all a good piece of beef needs.

 

[chisoxjim]

damn.....

I thought the first pic of the uncooked slab-o' beef was impressive.

The finished product is brilliant.

 

[pineywoods]

Gene welcome back hope ya get a little more time for smoking and here soon. That looks fantastic and really cool it comes from your own beef

 

[rivet]

Second that!^^^^^

Glad to see you drop by, Grothe! Don't be a stranger

 

[grothe]

Thanks guys....I really do miss hanging out in here!!

 

[ronp]

Nice job Gene.

 

[backcountry]

That looks DYNAMITE!

 

[fire it up]

Perfectly cooked!
Looks great, nice, tender and juicy.

 

[cowgirl]

Looks perfect Gene! Glad to see you were able to take a short break to smoke something.

 

[mballi3011]

thats a great looking rib roast there. Just the way we like it here

 

[jerseyhunter]

All Right, looks mouth watering. What was in the drip pan beside onion slices and what became of the juices in the pan? AusJus, Gravy what? Curious minds want to know. Thanks for sharing

 

[grothe]

Thanks everyone!!

LOL, I added beef broth, onion slices, and carrot slices to the drip pan. Truth is...I froze in contents of the pan after the smoke do to the fact that juice was just runnin out of the sliced roast and felt I could use it for gravy in the future.

 

[erain]

friggin sweet buddy!!! pics say it all, not overdone, but done enuff to be dead!!! perfect