View Single Post
Old 12-20-2018, 10:55 AM   #5
somebody shut me the fark up.

gtr's Avatar
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!
gtr is offline   Reply With Quote
Thanks from:--->