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Tonight's Dinner-Standing Rib Roast

HammerHammer Posts: 1,001
edited 11:41PM in EggHead Forum
Cooked two(2) standing rib roasts toninght using a Smoke and Soice recipe. The BGE was set on 220; pulled at internal of 140. They were great.


  • TRexTRex Posts: 2,709
    Hammer,[p]Which recipe did you use and from which book?[p]Thanks,[p]TRex
  • HammerHammer Posts: 1,001
    From Smoke & Spice by Cheryl & Bill Jamison updated book on page 127. Same recipe as in the old book. Basically followed the recipe, but with a couple of changes. I didn't mop, but used a drip pan with Cabernet Sauvignon, put a local rub on the ribs a couple of hours before I put them on the Egg. Smoked with Cherry
    Set the Guru to 175 until the fire was stable; moved it up to 220 and left it alone. Pulled at 140 and foiled.[p]For dinner, I paired them with Rancho Zabaco Dry Creek Zinfandel. They were good. Almost as good as a TRex steak!

  • Lawn RangerLawn Ranger Posts: 5,466
    Good to see you're still ticking, My Friend.[p]Mike

  • TRexTRex Posts: 2,709
    Hammer,[p]Awesome, thanks. I will have to check it out - I've got that book I believe.[p]Cheers,[p]TREx
  • HammerHammer Posts: 1,001
    Lawn Ranger,
    Ticking and kicking! Good to be back on the forum. Glad to hear all is well with you. Use the original tongs you made on every BGE COOK. They are a collectors item.
    Hammer [p][p]

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