Been wanting to do one of these for awhile but could never find the right cut of meat at a decent price and could never find the thick worchestershire sauce that my good friend
Bearcarver
uses. Well the stars happened the aligned the other day at the store. Bone in rib roasts for $4.99 lb and first time in my life I have seen the "bold steak sauce". I have smoked these before but wanted to do it the right way. Perfect timing.
Started out with a 4.4 lb rib roast. Scored the fat cap fairly deep and coated with "bold steak sauce" CBP, Pink Sea Salt, and Garlic Powder.
Washed some potatoes, coated with EVOO, SPG. Foiled wrapped in oven 400 for 1 hour.
Smoke rolling at 225. Used lumberjack char-hickory pellets.
Pulled the roast at 115 and fired up the grill to about 600.
Once the fat started dripping a little I got a real nice sear!
She thinks I am dumb and I am going to drop something.
Pulled the roast and let it sit for 15-20 minutes.
Carved the bones out and sliced her up. Sliced shots. Notice all the juices just pouring out.
And a plated shot. Baked potato, some au jus, and garlic toast.
Didn't get a picture making the au jus but used the drippings off of the roast that were in the pan under it in the smoker. This thing was tender, juicy, and delicious. This also was kind of a trail run for Christmas. Planning another large crowd for Christmas dinner so wanted to make sure everything would go smoothly and I had a plan in order. Thanks for looking!
John
Started out with a 4.4 lb rib roast. Scored the fat cap fairly deep and coated with "bold steak sauce" CBP, Pink Sea Salt, and Garlic Powder.
Washed some potatoes, coated with EVOO, SPG. Foiled wrapped in oven 400 for 1 hour.
Smoke rolling at 225. Used lumberjack char-hickory pellets.
Pulled the roast at 115 and fired up the grill to about 600.
Once the fat started dripping a little I got a real nice sear!
She thinks I am dumb and I am going to drop something.
Pulled the roast and let it sit for 15-20 minutes.
Carved the bones out and sliced her up. Sliced shots. Notice all the juices just pouring out.
And a plated shot. Baked potato, some au jus, and garlic toast.
Didn't get a picture making the au jus but used the drippings off of the roast that were in the pan under it in the smoker. This thing was tender, juicy, and delicious. This also was kind of a trail run for Christmas. Planning another large crowd for Christmas dinner so wanted to make sure everything would go smoothly and I had a plan in order. Thanks for looking!
John