Sorry about the crappy quality iPhone picture. The color of the inside of the roast doesn't look accurate.
This was a small 2.5lb rib roast I did for Christmas Eve this year (my first rib roast, why did I wait so long?). I cooked it in the KJ at 210* until it reached 115* IT. I pulled it and cranked the KJ up to 500* then put the roast back in and shut the cooker down completely. The roast sat in the hot cooker until it reached 125* IT and then rested in a foil tent for about 30 min until it reached 135* final IT. I seasoned it with Ted and Barney's seasoning (if you haven't posted on their thread for a free bottle, do it).
It was by far the best rib roast I have had. I always had a slight fear of ruining this high dollar piece of meat, I don't any more. But next time I think I'll just smoke it until it reaches 125* IT, pull and rest to see how I like that.
