6 lb rib roast from Publix ($7/lb), dry brined 2 days, then rubbed and impaled on a spit.
Spun over red oak, starting at about 375F and down to 300 towards end.
Cooked to IT of 130F (total of 1.75 hours), rested 20-30 min, then seared.
Made gravy but didn't use.
Potatoes roasted in embers (no foil) and side of salad.
Mighty fine.
Thanks for looking.
Spun over red oak, starting at about 375F and down to 300 towards end.
Cooked to IT of 130F (total of 1.75 hours), rested 20-30 min, then seared.
Made gravy but didn't use.
Potatoes roasted in embers (no foil) and side of salad.
Mighty fine.
Thanks for looking.
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