Standing rib roast cook

SLCMACK

Knows what a fatty is.
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So I decided to try my first stab at a 6.78 standing rib roast. I rubbed her down the night before with Kosher Salt and Pepper and a little Montreal Steak rub. The next day I fired up the pit looking for 200degrees. Finally got the thin blue and 200 and put the meat on. The first two hours were at 200 then I opened her up a bit to the 250 range. The inside thermometer was reading from 250-275 at times. I cooked this for about 4hrs when the IT was around 130. I brought it in and double wrapped with foil and put in a cooler for about 30min. IT temp was about 138 when I cut into it. Pretty pleased for my first stab.....enjoy the pron
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Yeah man! Looks great! :clap2:

Sooooo....will you be doing this again?
 
Yeah man! Looks great! :clap2:

Sooooo....will you be doing this again?

I will try it again, probably try reverse searing...that's about all I would change, smoked over apple wood, so pretty mild smoke flavor...just right
 
Looks great, I will be doing one on Christmas day.
Hope it turn out that good.
 
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OUCH!!!!!!!!!!! Damn........just slammed my head into the monitor trying to get at that:twitch:, Looks like you nailed that on the first try, good work! I think you'll like it with the reverse sear, gives it a real nice crust.
 
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