Boshizzle
somebody shut me the fark up.
Cooked a 5.5 pound rib roast today. Rubbed it with a little EVOO, salt, pepper, and garlic. Cooked at 325F for about two hours in the keg until the internal temp reached 130F. I removed it from the cooker and let it rest for 30 minutes before serving.
It fed eight of us and I have some left over. I also sliced off the rib bones before serving and stored those away for myself to eat tomorrow.
The meat was tender, juicy and delicious!
Thanks for looking.
It fed eight of us and I have some left over. I also sliced off the rib bones before serving and stored those away for myself to eat tomorrow.
The meat was tender, juicy and delicious!
Thanks for looking.
