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X-rib Roast

smokingd

Smoking Fanatic
350
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Joined Apr 2, 2009
Got a beautiful 10 lb X-rib roast.  This cut came from an animal raised by a family friend.  It was a yearling and was hung for 28 days.  I went pretty simple with this I used worcestershire sauce, Franks red hot and then just a sprinkle of Jeff's rub.  I used hickory chips and lump charcoal.  The temp here was a balmy 4C or sorry 39F for you on the other side of the border.  Just a lite sprinkle of snow on the ground and no wind.  Notice the TBS it stayed like this the entire smoke







Sorry no pic's of the rub but here it is in the smoker.  I kept the temp at 250-260F.  This one is after 2.5 hours. Time to insert the temp probe.



And here we are at 5 hrs and one to many beer. Forgot to turn the alarm on my termo and the temp went to 171 before I noticed. (I was looking for around 160).  I took it off wrapped in foil and then a thick towel and into the oven for a rest



After the rest you can see how juicy It was.  And the smell mmmmmmmmmm lucky I wasn't drooling on it.  



The bones pulled right off and the meat was cut with a fork tender.  



I prefer my beef more medium to medium rare but this was Fantastic and I will over cook more some day lol.

Thanks for looking I will be posting Sundays smoke I am going to do an 11lb turkey, a 3lb salmon, and a 5lb pork tender loin.

See ya soon
 

eman

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Dang fine looking smoke !

I like mine rare but as long as it taste good ?
 

bluechip

Smoke Blower
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Joined Jun 5, 2010
Why do you tie it up with string?

I have seen other things tied, that were not stuffed, just wondering.

And Yes, it looks excellent.
 

Bearcarver

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Alright Dennis !!!!!! 


That looks freakin' awesome Smoking D !

If you weren't a million miles North of North Dakota, I'd come up there & get me some of that!

Thanks,

Bear
 

smokingd

Smoking Fanatic
350
14
Joined Apr 2, 2009
Why do you tie it up with string?

I have seen other things tied, that were not stuffed, just wondering.

And Yes, it looks excellent.
It came from the butchers tied like that I assume it is to hold the meat to the bone?  And it tasted great
 

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