The BBQ BRETHREN FORUMS. - View Single Post

gtr · 12-20-2018, 10:55 AM

The simple approach is normally my go-to - in any kind of situation. Might try the dry brining thing as I've never done that with a rib roast before, and I've been cooking these every year for probably a couple decades, so mixing it up a little bit sounds interesting to me.

btw - speaking of dry brining - Harvest Brine on rack of pork last weekend...

Fark that was good! Wow! Like wow wow!

Just hit the outside with a little sage and garlic powder, a little black pepper - great result!

Thanks John - love yer salts btw! Doing leg of lamb this weekend with yer lamb rub & looking forward to it.

12-20-2018, 10:55 AM	#5
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	The simple approach is normally my go-to - in any kind of situation. Might try the dry brining thing as I've never done that with a rib roast before, and I've been cooking these every year for probably a couple decades, so mixing it up a little bit sounds interesting to me. btw - speaking of dry brining - Harvest Brine on rack of pork last weekend... Fark that was good! Wow! Like wow wow! Just hit the outside with a little sage and garlic powder, a little black pepper - great result! Thanks John - love yer salts btw! Doing leg of lamb this weekend with yer lamb rub & looking forward to it. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 Avatar by my son! WTFWGALD?