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Easter Rib Roast
SmokingPiney
Posts: 2,319
Cooked low and slow at 235 to an IT of 115 and reverse seared at 550 for about a minute a side. It rocked. 
Living the good life smoking and joking
Comments
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Outstanding.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Nice cook and great plate...Greensboro North Carolina
When in doubt Accelerate.... -
Looks great! All you're missing is some horseradish sauce.War Damn Eagle!
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That is absolute perfection! Way to go.Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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That looks absolutely AMAZING -- just PERFECT!
Wow!!!
I've been sort of weakening, a bit, lately, on this sous vide stuff, thinking maybe I ought to consider it, but just this evening on this forum someone cooked a Tri-tip that was edge to edge pink with a nice sear, and it was low and slow on the Egg followed by a sear, and here you are with an absolutely drop-dead GORGEOUS prime rib roast that's edge to edge pink, done low and slow with a final sear.
I feel like I just experienced a camp REVIVAL, and my faith in low and slow cooking on the Egg is STRONG again!
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ugh.... looks awesome!!!
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
One of my faves. Excellent cook, beautiful presentation."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thanks, all. I do believe that I've found my go-to method for rib roasts with this cook.Living the good life smoking and joking
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BEAUTIFUL!!!!
Fellow Eggers, the standard has been raised. Again.
Hood Stars, Wrist Crowns and Obsession Dobs!
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