I decided it was time to start digging into the standing rib roast stash I scored at Xmas time. I thawed a cute little 4 pound boneless prime in the fridge for a few days and when it was ready today brushed on a some Wooster sauce and a light coating MSS
Made a indirect one-side fire on the Weber with a chimney full of coals and a couple chunks of applewood. Threw on a big baker for an hour while I was getting the temp to die down to around 375º, then applied the apple chunks and threw on the meat. Got some nice smoke for an hour.
Pulled it at 123º , that where I went wrong. It was climbing fast just sitting on the counter uncovered
It got up to 130º before I knew what was happening, I sliced off both ends and plated them up with the tater all buttered up and loaded with sour cream, spargees too.
The roast had a nice smoke flavor, was juicy and tender, and the tater was a rare treat for me. It was way overdone for my liking, I'll pull the next one at 116º and see what happens, better that than soup meat. Overall it was good practice for temp control on the Weber, the SnS arrives tomorrow, practice make prefect. I'll do better on the next one, that's for darned sure. Thanks for looking! RAY
Made a indirect one-side fire on the Weber with a chimney full of coals and a couple chunks of applewood. Threw on a big baker for an hour while I was getting the temp to die down to around 375º, then applied the apple chunks and threw on the meat. Got some nice smoke for an hour.
Pulled it at 123º , that where I went wrong. It was climbing fast just sitting on the counter uncovered
It got up to 130º before I knew what was happening, I sliced off both ends and plated them up with the tater all buttered up and loaded with sour cream, spargees too.
The roast had a nice smoke flavor, was juicy and tender, and the tater was a rare treat for me. It was way overdone for my liking, I'll pull the next one at 116º and see what happens, better that than soup meat. Overall it was good practice for temp control on the Weber, the SnS arrives tomorrow, practice make prefect. I'll do better on the next one, that's for darned sure. Thanks for looking! RAY