My son was over this last weekend, so I pulled out a 3-rib roast from the freezer. I had given it a light coat of Montreal steak seasoning before I vac'd and froze it, then added some Kinders Prime Rib rub.
I wanted it to get some smoke, so I started it at 225° for about 3 hours, then cranked it up to 400° to finish. IT was 130° when I pulled it. Served it with some big bakers, and fresh corn picked that morning.
After I took the last shot, I sprinkled with a little finishing black garlic salt.
No complaints from my son on this one, but...
Note to self: I need to get my knives sharpened.
I wanted it to get some smoke, so I started it at 225° for about 3 hours, then cranked it up to 400° to finish. IT was 130° when I pulled it. Served it with some big bakers, and fresh corn picked that morning.
After I took the last shot, I sprinkled with a little finishing black garlic salt.
No complaints from my son on this one, but...
Note to self: I need to get my knives sharpened.
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