Mid-Week Rib Roast

smak · April 2012

Yesterday the family had asked for a rib roast. I normally do reverse sear method but did not have enough time for the low-n-slow part. So I went with an indirect setup 500* for about 20mins and then knock the vents and let it ease down to about 375*. I also had a few hickory chunks in the fire.

It was seasoned with some EVOO, salt, pepper, thyme, and rosemary.

Overall I was very happy with the results.

And sliced:

Mickey · April 2012

Very nice, did you forget to invite us all over?

Smoker_Guru · April 2012

That will make your mouth water!!

Shiff · April 2012

That's my favorite way to cook the roast. Cooked one earlier this week and it came out great.I'll have to try the rosemary next time.

Eggbertsdad · April 2012

Oh baby! Give me that rare piece in the back! ^:)^

pezking7p · April 2012

Turbo Rib Roast?

It looks very tasty! How long would you say it took using that method?

smak · April 2012

I don't know if I would call it turbo. Maybe "normal" vs. "slow". I say this is more "normal" because sear-then-roast was the way we cooked them in the oven before I got the egg. It probably is a point of view thing.

The roast was bit over 4.75 lbs. I did not keep a close eye on the time but it was probably 1.75 hours(ish).

@Mickey - next time I'll send you an invite. But, by the time you get to VA the food will most likely be gone

Cookinupnorth · April 2012

I did one at 225 ...which was sick...then did the reverse sear....people loved it...medium rare all the way through...your pic looks awesome!

Mid-Week Rib Roast

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