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Unread 12-23-2012, 10:45 PM   #1
SLCMACK
On the road to being a farker
 
Join Date: 02-25-10
Location: Illinois
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Default Standing rib roast cook

So I decided to try my first stab at a 6.78 standing rib roast. I rubbed her down the night before with Kosher Salt and Pepper and a little Montreal Steak rub. The next day I fired up the pit looking for 200degrees. Finally got the thin blue and 200 and put the meat on. The first two hours were at 200 then I opened her up a bit to the 250 range. The inside thermometer was reading from 250-275 at times. I cooked this for about 4hrs when the IT was around 130. I brought it in and double wrapped with foil and put in a cooler for about 30min. IT temp was about 138 when I cut into it. Pretty pleased for my first stab.....enjoy the pron

[IMG]http://i1178.photobucket.com/albums/x373/SLCMACK/photobucket-20873-1356317178659.jpg[/IMG



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