One of my favorite meals to cook. 11 lb roast. Ribs are cut away, but not off, which allows me to season in between the ribs and the roast before I tie it up. Season liberally with Snider's Beef Rib and Roast seasoning. I cut off most of the hard fat.
Cooked with PS legs up. I place a pan beneath the roast to catch the drippings which I use to make gravy.
I start with the egg at about 500-550 and then close it off to about 325 - 350 at the grate. About 20 degrees hotter on the dome. I put it on around 4:00 and it was ready just under three hours later with an internal temp of 120. I had intended to put a few wood chunks on, but didn't realize that I
had omitted that step until I was already up and cooking. My whole back yard smelled like roast beef for hours - awesome! A short FTC while I made gravy, enjoyed apps with my guests.
Very consistent throughout. Super tender and super delicious.
As it went on the Egg.
About 90 minutes into the cook. Just a quick peek.
The finished product. Yes, those are Yorkshire puddings in the background.
Medium rare - accommodates most all preferences.
For those who care: two wines were paired. 2007 Kenzo AI Napa cab. And a 200 Ch. Quinalt St. Emilion bordeaux. Both were excellent.
XL BGE. Dallas, Texas.