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Mid-Week Rib Roast
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smak
Posts: 199
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:
It was seasoned with some EVOO, salt, pepper, thyme, and rosemary.
Overall I was very happy with the results.
And sliced:
smak
Leesburg, VA
Leesburg, VA
Comments
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Very nice, did you forget to invite us all over?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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That will make your mouth water!!
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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.
Large BGE
Barry, Lancaster, PA -
Oh baby! Give me that rare piece in the back! ^:)^Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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Turbo Rib Roast?
It looks very tasty! How long would you say it took using that method?
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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
smak
Leesburg, VA -
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!
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