View Single Post
Unread 12-30-2012, 02:56 PM   #11
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default


Sorry about the crappy quality iPhone picture. The color of the inside of the roast doesn't look accurate.


This was a small 2.5lb rib roast I did for Christmas Eve this year (my first rib roast, why did I wait so long?). I cooked it in the KJ at 210* until it reached 115* IT. I pulled it and cranked the KJ up to 500* then put the roast back in and shut the cooker down completely. The roast sat in the hot cooker until it reached 125* IT and then rested in a foil tent for about 30 min until it reached 135* final IT. I seasoned it with Ted and Barney's seasoning (if you haven't posted on their thread for a free bottle, do it).

It was by far the best rib roast I have had. I always had a slight fear of ruining this high dollar piece of meat, I don't any more. But next time I think I'll just smoke it until it reaches 125* IT, pull and rest to see how I like that.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Thanks from: --->