Instead of turkey......

bubbajack

For Thanksgiving we decided not to do the traditional meal. I had picked up a 8lb, 3 bone ribeye. Let it dry age for 9 days. Did not seperate the bones. Rubbed it down with Montreal and let it sit for a while.

Set the smobot for 250F on the XL, set my probes and let it roll....until Internal Temp was 109, about 3 hours, Pulled off the egg and let rest.

I had my large egg running at about 650F, so put the roast on the large for 2 or 3 minutes a side, until crispy.

The mini Max was busy cooking my sweet onions, butter, teriyaki, and mushrooms. Sliced the roast and placed it on my wifes favorite china for the meal. Probably one of the best rib roast that I have ever cooked.


Thanks for looking!

bubbajack

LetsEat

The roast is a keeper...definitely deserves better china!

jaydub58

Drooler!

Jstroke

Solid heal clicking salute-well played

Sea2Ski

I bet that was delicious.  

tarheelmatt

Looks great coach! 

Theophan

GORGEOUS hunk o' beef -- great job!

northGAcock

Lord-a-mercy 

Gman2

Very nice job, looks fantastic.

Hans61

Ill take prime rib over turkey any day nicely done

skitter_pop

I'm gonna do this Sunday w an 8 pound boneless rib roast I picked up today.  I hope mine turns out as good looking as yours!  Did you go to App. My oldest son graduated from there in '06.   I think I will reverse sear like you did too. Only have the one large Egg, so I guess I will pull and open it up to 600ish then put back on

bubbajack

Cooked a nice choice for Christmas as well, but on the large. Basically the same way. I would suggest placing your probes through the roast in the middle to get a pull temperature. I leave the bones on the roast for they are my favorite part. Without the bones it will cook faster, so be carefull.

I did go to App. Graduated in 1986 with a Masters in woodworking and pottery. Thanks for looking!

piney

bubbajack said:

For Thanksgiving we decided not to do the traditional meal. I had picked up a 8lb, 3 bone ribeye. Let it dry age for 9 days. Did not seperate the bones. Rubbed it down with Montreal and let it sit for a while.

Set the smobot for 250F on the XL, set my probes and let it roll....until Internal Temp was 109, about 3 hours, Pulled off the egg and let rest.

I had my large egg running at about 650F, so put the roast on the large for 2 or 3 minutes a side, until crispy.

The mini Max was busy cooking my sweet onions, butter, teriyaki, and mushrooms. Sliced the roast and placed it on my wifes favorite china for the meal. Probably one of the best rib roast that I have ever cooked.


Thanks for looking!

bubbajack

Looks great @bubbajack! I hope y'all had a good Christmas and have a Happy New Year. See you @Butt Blast in April. 

skitter_pop

Bubbajack, I "graduated" from NC State in 1978  w some sort of degree in wild life. I don't remember the details

bubbajack

skitter_pop said:

Bubbajack, I "graduated" from NC State in 1978  w some sort of degree in wild life. I don't remember the details

After college, I spent the next 28 years or so chasing largemouth bass all over the east coast fishing tournaments. Was a lot of fun and learned a lot about wildlife.

Since retiring, I think I am going to fish a lot more, just have not got to it yet.

skitter_pop

Nice.  I’m a mason. Been in business since ‘89. Luke the sound of your profession.  I’m a big bass fisherman too but just for fun.  Relocated a yr ago 100 miles away from my old fishing spots, so learning some new lakes up here NW of Greensboro