First time reverse sear on a rib roast

MrWigan

I now understand why this method is so popular...

I put crushed pepper, salt, English mustard powder and garlic powder on the rib and left in the fridge for 24 hours.  Then I put it on the Egg with some Jim Beam Whiskey barrel chips at about 135 and left it for 5 hours




Took it off at when the internal temperature was 120 and then I wrapped it in tinfoil while I got the Egg hot



I left it to rest and then sliced.  I think this was the best rib roast I've ever had.  The whiskey chips added a really subtle flavor and I highly would recommend doing that.

xiphoid007

Looks amazing!  I cook mine even lower at 250F, or 120C, until an internal temp of 115-120F. You get even a better crust when you sear.

I've recently heard some folks using a cast iron skillet with some butter to sear at the end. I'm planning on trying that next time.

jtcBoynton

Looks great.  Only quibble I have is that I would not call that a roast.  That is a steak. Maybe terminology differences from the different sides of the pond.  Anyway, I would eat that any day!