Boneless rib roast. Version 100.

pgprescott · December 2015

Slow roasted mine @ 250. Was getting done too early, which also is this years theme, so I dialed it back to @ 200. Still got done about 1 hr early. Just took it off and waited. I didn't bother with the sear. Temp was pretty darn good. No pics of the rest of the meal, too busy. We had corn bread casserole, baked taters, asperagus, and horseradish sauce. Merry Christmas.

Sweet100s · December 2015

@pgprescott , that looks beautiful.

What was your pull temp?

pgprescott · December 2015

Sweet100s said:

@pgprescott , that looks beautiful.

What was your pull temp?

@ 125-128. It went too far for sear but was pretty darn close after the extended rest. Only a loose tent. I didn't probe it when I cut it, but was really pleased when I took the initial pass though the center and bisected it. Thanks @Sweet100s

pgprescott · December 2015

Did the taters on the egg. The deck was totally loaded with taters. Was gonna do the asparagus, but she roasted it inside, since the oven was clear. After the taters, I did a clean burn and will replace my firebox and fire ring tomorrow as they have both been broken for a year or so.

Tinyfish · December 2015

Thats one long roast. You cooked that perfect. What was the weight.

Durangler · December 2015

Money!! $$$$$$$ Awesome

pgprescott · December 2015

Tinyfish said:

Thats one long roast. You cooked that perfect. What was the weight.

It was about 17#. Thanks @Tinyfish. It was definitely long and a bit narrow without the bones. My cousin runs a local restaurant and I got it through his Sysco account.

pgprescott · December 2015

Thanks @Durangler.

Boneless rib roast. Version 100.

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