Thought I would try a rib roast on the smoker for the first time and see how it came out. Spoiler, it was great!
Splurged a bit for Easter meal, bought a whole rib sub primal, and dry aged for 3 weeks.
Cut a good portion for a roast and cut the rest into steaks.
Salted the roast 1tsp per pound 24hrs in advance and let sit in the fridge.
Mashed up about 5 cloves of garlic in the mortar and pestle and mixed with my
favorite rub and olive oil until it formed a thick paste.
Rubbed it all over the roast and salted generously, into the smoker @ 200F,
above it you'll see the ribs I cut off the roast and put in 5hrs earlier for some
mid day snackin.
Ribs off! First time eating beef ribs. Gonna have to buy some more of these.
Smoked for about 3hrs with 50/50 cherry and hickory. Pulled at IT
of 115F and put it on a really hot grill, searing on all sides until it reached
125F.
Covered with foil and let rest ~20min, crept up to 130F.
Sliced!
Plated!
Mmmm
That was just a great meal.
Splurged a bit for Easter meal, bought a whole rib sub primal, and dry aged for 3 weeks.
Cut a good portion for a roast and cut the rest into steaks.
Salted the roast 1tsp per pound 24hrs in advance and let sit in the fridge.
Mashed up about 5 cloves of garlic in the mortar and pestle and mixed with my
favorite rub and olive oil until it formed a thick paste.
Rubbed it all over the roast and salted generously, into the smoker @ 200F,
above it you'll see the ribs I cut off the roast and put in 5hrs earlier for some
mid day snackin.
Ribs off! First time eating beef ribs. Gonna have to buy some more of these.
Smoked for about 3hrs with 50/50 cherry and hickory. Pulled at IT
of 115F and put it on a really hot grill, searing on all sides until it reached
125F.
Covered with foil and let rest ~20min, crept up to 130F.
Sliced!
Plated!
Mmmm
That was just a great meal.
