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Old 10-29-2013, 10:20 PM   #27
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

Originally Posted by qnbiker View Post
I would never smoke a good steak or a standing rib roast.
Whoa there! A standing rib roast is awesome slow cooked. Start out at 220 for a couple hours and boost to 250 until 130 or so. I have never had better. It is rare/med rare all the way through. No dark ring of overdone on the outside.
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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