The BBQ BRETHREN FORUMS. - View Single Post

12-26-2008, 04:25 AM

This is our traditional Christmas dinner. This is an 11lb CAB bone in rib roast. I made a paste with worcestershire, fresh minced garlic, kosher salt and fresh cracked pepper. Brought to room temperature and cooked at 200º until the internal temperature hit 128º, then tented with foil and let rest for 1 hour before serving. The temperature rose 1º and stayed at 129º until served.

This first pic will give you guys a chuckle.....hopefully these are not the sazme ones they use for poultry, I think 180º rib roast would be unedible! Needless to say it was removed prior to cooking. Did anyone elses rib roast have a pop up timer in it?

12-26-2008, 04:25 AM	#1
Larry Wolfe Guest	Christmas Rib Roast This is our traditional Christmas dinner. This is an 11lb CAB bone in rib roast. I made a paste with worcestershire, fresh minced garlic, kosher salt and fresh cracked pepper. Brought to room temperature and cooked at 200º until the internal temperature hit 128º, then tented with foil and let rest for 1 hour before serving. The temperature rose 1º and stayed at 129º until served. This first pic will give you guys a chuckle.....hopefully these are not the sazme ones they use for poultry, I think 180º rib roast would be unedible! Needless to say it was removed prior to cooking. Did anyone elses rib roast have a pop up timer in it? Last edited by Larry Wolfe; 12-26-2008 at 04:47 AM..