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Unread 12-26-2012, 04:22 PM   #6
Arlin_MacRae
somebody shut me the fark up.
 
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Well, my ~10# roast went from 40 to 115 IT in three hours, cooked at 220, forcing me to cooler it for a while. I then pulled it and threw it in the oven at 400 for about thirty minutes to finish it. Although it tasted great it was a little overdone and it had some gray on the end I didn't much care for.
My talented wife, however, used the drippin's for gravy and it was so good there could have been styrofoam underneath and it still would have been a hit. ;)
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File Type: jpg 2012 Xmas Rib Roast (1).jpg (44.3 KB, 217 views)
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Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
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