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Mid-Week Rib Roast

smaksmak Posts: 109
edited April 2012 in EggHead Forum
Yesterday the family had asked for a rib roast.  I normally do reverse sear method but did not have enough time for the low-n-slow part.  So I went with an indirect setup 500* for about 20mins and then knock the vents and let it ease down to about 375*.  I also had a few hickory chunks in the fire.

It was seasoned with some EVOO, salt, pepper, thyme, and rosemary.

Overall I was very happy with the results.

image

And sliced:
image
smak
Leesburg, VA

Comments

  • MickeyMickey Posts: 17,596
    Very nice, did you forget to invite us all over?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Smoker_GuruSmoker_Guru Posts: 372
    That will make your mouth water!!
  • ShiffShiff Posts: 1,556
    That's my favorite way to cook the roast.  Cooked one earlier this week and it came out great.I'll have to try the rosemary next time.
    Large BGE
    Barry, Lancaster, PA
  • EggbertsdadEggbertsdad Posts: 799
    Oh baby! Give me that rare piece in the back!  ^:)^
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • pezking7ppezking7p Posts: 132
    Turbo Rib Roast?

    It looks very tasty!  How long would you say it took using that method? 
  • smaksmak Posts: 109
    I don't know if I would call it turbo.  Maybe "normal" vs. "slow".  I say this is more "normal" because sear-then-roast was the way we cooked them in the oven before I got the egg.  It probably is a point of view thing.

    The roast was bit over 4.75 lbs.  I did not keep a close eye on the time but it was probably 1.75 hours(ish).

    @Mickey - next time I'll send you an invite.  But, by the time you get to VA the food will most likely be gone :)
    smak
    Leesburg, VA
  • I did one at 225 ...which was sick...then did the reverse sear....people loved it...medium rare all the way through...your pic looks awesome!
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