Beef Rib Roast

Turned out really good.  Snatched this up all the way back at Christmas when there were sales in Publix.  Done indirect at 400 until the internal was between 130 and 135, then foiled and rested for about 6 minutes while the beans steamed.  EVO and Montreal, and a few chunks of mesquite.  Took a bit over 2 hours.

Included some after the eat pics to show that I did not eat that monstrous hunk of meat in one sitting.  Made two lunches for next week.

The carving is kind of hacked.  Darn it, the second cut of meat in a week I could not carve because the bones were still attached and I refuse to use my good carving knife to cut bones.  I need to get a bone saw, but don't want a big hacksaw rig.

Cyrano de Birdiac enjoyed one of the bones.  Leftovers for lunch, in the fridge, are rice and smoked turkey, rice with shrimp and sausage, and tonight's beef and beans.