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My Rib Roast

I've had and cooked on Kamados for over 30yrs. Back in the old days, before there were platesetters, this is the best way I found to cook rib roast. It's still my favorite way to cook it. No need for reverse sear with this method. I cook it ribs on (not cut off and tied back) and fat cap left on. I cook it ribs up fat cap down and don't turn it. I rub it with granulated garlic, fresh ground black pepper and Lawry's seasoned salt.  I cook it at 250 to 275 until internal temp at 130 to 135 with a reading near the bone.imageimageimageimageimage
XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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Comments

  • SGHSGH Posts: 13,645
    Looks fantastic my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • td66snrftd66snrf Posts: 774
    @SGH  Thanks man        
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • henapplehenapple Posts: 14,416
    Nice
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Yum!
    NW Iowa
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  • td66snrftd66snrf Posts: 774

    @henapple and @Brisket_Fanatic 

    Thanks for the compliments

    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • RACRAC Posts: 1,434
    Awesome! ^:)^

    Ricky

    Spring, TX

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  • SGHSGH Posts: 13,645
    I have had good luck cooking them raised direct on my vertical with the baffle plate removed. Havent tried it on the egg yet but am going to now. Thanks for posting. Hope it tasted as good as it looked!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • That's a great looking roast!
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