Thanksgiving Rib Roast

[joeflyde]

Ready for the Brinkmann...Worcestershire, pepper, garlic powder and rosemary.

2013-11-2811.15.32.jpg

• joeflyde
• Nov 28, 2013

 

[demosthenes9]

Ready for the Brinkmann...Worcestershire, pepper, garlic powder and rosemary.

2013-11-2811.15.32.jpg

• joeflyde
• Nov 28, 2013

Looks good.   What's your game plan ? (Chamber temps?  Cook time?   Meat temp when it went in the smoker?  Doing a sear at the beginning or a reverse sear at the end ?)

 

[joeflyde]

Brinkmann is 1\4 into the 'ideal' range, which is within my normal cooking range. I like my steaks medium well so I will pull off at 140°. This is my 2nd time doing a rib roast. Hope it turns out okay.

 

[demosthenes9]

Brinkmann is 1\4 into the 'ideal' range, which is within my normal cooking range. I like my steaks medium well so I will pull off at 140°. This is my 2nd time doing a rib roast. Hope it turns out okay.

Good luck with it and good eats   :)

 

[joeflyde]

Off the smoker. Stayed a little longer than anticipated (temp 145°)

2013-11-2814.45.29.jpg

• joeflyde
• Nov 28, 2013

Will be carving within the hour.

 

[joeflyde]

Great roast! Rested 1hr. Medium well. Stuffed!

 

[driedstick]

Great roast! Rested 1hr. Medium well. Stuffed!

What no sliced pics??? LOL Happy T day      I know, its gone as soon as you turn around    been there