Smokeadelic
Knows what a fatty is.
Cooked my first ever outdoor rib roast yesterday on my new MAK. Came out perfect thanks to many helpful posts from the past. The fact that the grill completely manages itself didn't hurt either!
Picked up a nice looking 5.7 Lb CAB Rib Roast for $47. Peeled the fat cap, trimmed some membrane, rubbed the whole thing in a slurry of EVOO, salt, pepper, rosemary, thyme, oregano, basil and garlic. Rubbed the fat cap too, then put it back on top of the roast.
Using mesquite pellets, I smoked it for 30 minutes at 165, then took it up to 250 for about 2.5 hours, until it hit 125 internal. I pulled the roast and rested it for about 15 minutes. Then I finished it with a reverse sear over a 600 degree (gas) grill. 2-3 minutes per side was all it took to get a great crust.
It was medium rare, super juicy, and had a nice smoky flavor. My 3 year old daughter "didn't like it", so I put her slice into a frying pan with some butter for about 2 minutes - then she ate and ate until there was no more.
Here are some shots of the final product.
Picked up a nice looking 5.7 Lb CAB Rib Roast for $47. Peeled the fat cap, trimmed some membrane, rubbed the whole thing in a slurry of EVOO, salt, pepper, rosemary, thyme, oregano, basil and garlic. Rubbed the fat cap too, then put it back on top of the roast.
Using mesquite pellets, I smoked it for 30 minutes at 165, then took it up to 250 for about 2.5 hours, until it hit 125 internal. I pulled the roast and rested it for about 15 minutes. Then I finished it with a reverse sear over a 600 degree (gas) grill. 2-3 minutes per side was all it took to get a great crust.
It was medium rare, super juicy, and had a nice smoky flavor. My 3 year old daughter "didn't like it", so I put her slice into a frying pan with some butter for about 2 minutes - then she ate and ate until there was no more.
Here are some shots of the final product.
