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Did the Mrs. eat her piece? It looks as big as she is. LOLRacin Rick said:Did a nice 6 lb. bone in ribeye roast yesterday. Prepped with Worcester sauce and Milwaukee Avenue Steak Rub from the Spice House in Geneva, IL. Cooked indirect @ 225 degrees for about 3 1/2 hrs (115 internal), rested, seared, direct with a raised grid @ 550 degrees for 90 seconds each side, rested the meat while I put on peppers and asparagus. I put beef broth, garlic and rosemary in the drip pan for my au jus. Served with Beef House rolls and jams. For dessert, a homemade Turtle cheesecake.
280* is turbo? I like cooking at 275 and my ribs would be rubber in 2.5hrs. All listed times should be used as a baseline. All meat is different.bboulier said:Spare turbo ribs - 280 for about 2 hours and then add a brown sugar glaze and continue for another 30 minutes Let rest for about 10-15 minutes. No foiling.