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Boneless ribeye roast
Paolo
Posts: 190
This was tagged as "roast beef". I think it qualifies as boneless ribeye roast.
Coated generously with Badia Brisket Rub for a long 48 ours rest.
Smoked for 3 hours at 200 F indirect until core temp reached 120 F.
Just a few seconds in caveman style than rest until 135 F internal.
Ready to serve.
Served with sweet peppers, chard and baby potatoes.
Homemade bread and Valpollicella Ripasso to complete the meal.
Have a great Sunday everyone!
Coated generously with Badia Brisket Rub for a long 48 ours rest.
Smoked for 3 hours at 200 F indirect until core temp reached 120 F.
Just a few seconds in caveman style than rest until 135 F internal.
Ready to serve.
Served with sweet peppers, chard and baby potatoes.
Homemade bread and Valpollicella Ripasso to complete the meal.
Have a great Sunday everyone!
Comments
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Great post. I would include a huge dollop of horseradish with my serving. Delicious looking meal😋😋Greensboro North Carolina
When in doubt Accelerate.... -
Looking fantastic, bother @Paolo!
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In new England that's a Delmonico roastfukahwee maineyou can lead a fish to water but you can not make him drink it
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That's a great cook (caveman finish is a big plus for the crust) and you nailed the whole package. I would crush that banquet!Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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