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2nd Rib Roast

My first attempt I started too early for a 6:30 dinner time and it came out too done.  This one came out better, still seemed a little cooked on the outer edges.  I did a rev sear at the end, not sure if that caused it, but would assume so.  Texture was nice, flavor was solid as well.  I cut up some red potatoes and put some butter and onion in foil and cooked it in the drip pan for the entire cook (3.5 hours @260ish).


  • 4Runner4Runner Posts: 2,948
    What internal temp did you pull it to rest prior to the sear?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • Fake_ChowFake_Chow Posts: 37
    I pulled it at 125 internal, rested then seared. Was that too high?
  • johnmitchelljohnmitchell Posts: 4,634
    It looks mighty fine from this side.. Great cook..I bet very tasty ...
    Greensboro North Carolina
    When in doubt Accelerate....
  • Looks like you did the reverse sear in the cast iron dutch oven. No need for that. Just take the meat off the egg, tent with foil, and open up the egg to get to about 600. Then put the meat directly on the grill. Takes a minute or less per side. Extra long tongs, two pairs, help.
  • GeorgeSGeorgeS Posts: 955
    That is a very nice looking roast! I would eat the hell out of that! Nice pics too!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
  • yzziyzzi Posts: 1,793
    Searing a rib roast can be a dangerously firey mess to say the least. Easiest thing to do is just leave it on the grid bone down and bump the temp up to 600 . You'll end up with the same end result, retain your arm hair, and you don't risk burning the twine off and seeing your roast flop off the ribs and get engulfed in flames from grease. Much easier that way with a large hunk of meat.
    Dunedin, FL
  • beteezbeteez Posts: 507
    Pull around 115 then sear
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