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Rib Roast

So my Awesome neighbor brought over a 10.67LB, 4 bone rib roast yesterday and asked if I had a problem cooking it on the Egg and coming over for dinner.  I DID NOT!  So I rubbed it with dijon mustard, rosemary, garlic, olive oil, salt/pepper.  Put it on my AR indirect at 300 until internal temp reached 115.  That was about 21/2 hours.  Then removed it cranked the egg up to 550 and seared it until internal reached 129.  Pulled it for a nice 30 minute rest.  Sliced up in about 1" slabs....Amazing!  The beer and wine was flowing.  What a great evening with a great family. 
Chester, MD


  • six_eggsix_egg Posts: 964
    Looks great. Do you have a sign in your yard "will work for food" =))


    Texarkana, TX

  • buzd504buzd504 Posts: 2,524
    I love that cut.  That looks great.

  • pgprescottpgprescott Posts: 10,354
    You have the best neighbors ever. Nice job.
  • Great looking roast. Neighbor of the year.
  • DIADDIAD Posts: 187
    I left the outside lights on last night hoping that he would come back....
    Chester, MD
  • SmokeyPittSmokeyPitt Posts: 9,838
    That looks amazing.  It has been a while since I have done a "king cut" like that.  I would eat myself into a coma.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Sweet! Great color too!


    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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