Hello:
So i had a Certified Angus Rib Roast in my freezer and i wanted to smoke it. it was about four and half pounds and right now its just my wife and me at the house so we couldn't eat all that. So i decided to smoke it and take it to go, up to my parents in VA. It was still a lot for the four of us but better than two. So here is the Qview....
kick the tires and light the fires...
Score the fat cap and season the PR roast the night before with Worcestershire sauce, 2 parts garlic powder and 1 part black pepper...
put it on the smoker with a probe thermometer to watch the temp closely...
After an hour of smoke of pecan and apple...
After two and quarter hours of we hit the 120 degree IT mark and its time to let it rest.
fast forward a few hours later after its had time to rest and it has been drove to VA for slicing and searing...the slice (money shot!)
wall to wall medium rare, just like we wanted!
i did sear the edges after slicing to warm up the steaks and get it more done for my wife who like medium- medium well
they had a wonderful flavor to them the seasoning and smoke came through and PR usually has the best flavor because of the fat content. Everyone raved at how good they tasted!
thanks for looking and commenting!
Happy Smoking,
phatbac (Aaron)
So i had a Certified Angus Rib Roast in my freezer and i wanted to smoke it. it was about four and half pounds and right now its just my wife and me at the house so we couldn't eat all that. So i decided to smoke it and take it to go, up to my parents in VA. It was still a lot for the four of us but better than two. So here is the Qview....
kick the tires and light the fires...
Score the fat cap and season the PR roast the night before with Worcestershire sauce, 2 parts garlic powder and 1 part black pepper...
put it on the smoker with a probe thermometer to watch the temp closely...
After an hour of smoke of pecan and apple...
After two and quarter hours of we hit the 120 degree IT mark and its time to let it rest.
fast forward a few hours later after its had time to rest and it has been drove to VA for slicing and searing...the slice (money shot!)
wall to wall medium rare, just like we wanted!
i did sear the edges after slicing to warm up the steaks and get it more done for my wife who like medium- medium well
they had a wonderful flavor to them the seasoning and smoke came through and PR usually has the best flavor because of the fat content. Everyone raved at how good they tasted!
thanks for looking and commenting!
Happy Smoking,
phatbac (Aaron)
