• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Rib Roast Day

JLeonard

Smoking Fanatic
940
589
Joined Apr 17, 2020
I'll have the same plate Ray is having. Thats a good looking slab of meat. Cant wait for the finished product.
Jim
 

robrpb

Smoke Blower
87
30
Joined Jul 15, 2020
I agree with both sawhorseray and jleonard, though I think roast potatoes would compliment it more.
 

Brokenhandle

Master of the Pit
★ Lifetime Premier ★
1,850
1,133
Joined Nov 9, 2019
that's a beautiful chunk of meat! Medium rare please with sides of mashed taters and roasted potatoes...i hate tough decisions! :emoji_blush:

Ryan
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,913
7,038
Joined Jun 22, 2009
That is one god looking PR. It would be a sacrilege to take it any farther than med/rare. We prefer rare. Looking forward to the finale!
Al
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,604
11,278
Joined Sep 12, 2009
Good Looking Hunk of Beautiful Beef!!!

I'll be back to see the Awesome Finish!!

Bear
 

mr mac

Master of the Pit
SMF Premier Member
1,015
60
Joined Oct 19, 2009
Homemade Montreal steak seasoning and I'll let it sit a spell. And for the offspring that cannot eat cow...
20200912_125700.jpg

20200912_130058.jpg
 
Last edited:

kruizer

Master of the Pit
2,108
795
Joined Sep 7, 2015
That's a beautiful slab of meat, I like mine on the rare side. Maybe some mashed taters and creamed spinach on the side, glass of cabernet, you'll be all set. Oh, don't forget the horseradish!
I'm with him. ^^^^^^^^^
 

mike243

Master of the Pit
SMF Premier Member
2,245
832
Joined Feb 25, 2018
You cook it any way you want and I would be happy with a plate of it, rare well done to over done doesn't make any difference if its good imo, Had great food fixed a lot of ways and can tell you any final temp don't ruin the meal imo the method and flavor profile determines the final out come.
 

mr mac

Master of the Pit
SMF Premier Member
1,015
60
Joined Oct 19, 2009
Well...we had quite the wind/rain storm just as the roast was set on the grates! I had the KJ at 500 degrees to start the process and it dropped like a stone to just under 200. I did manage through it, but the meat ended a touch dry on the end cap. The rest was actually fine though a touch over medium rare. Mind you...my belly is full! :)
20200912_174347.jpg
20200912_175121.jpg
 

pushok2018

Master of the Pit
SMF Premier Member
1,356
584
Joined Oct 12, 2017
That is money shot!! Looks absolutely delicious!! Big like!
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.