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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-21-2008, 04:30 PM   #1
Jack2u2
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Join Date: 11-27-07
Location: West Tawakoni, TX.
Default A small angus standing rib roast

Brookshires had Angus standing rib roast for $6.99 a lb. I'm going to see my parents in Ar. first week of January, and I'm taking the WSM to do a rib roast and a pork loin. So, I thought I'd practice today. This one is only about 4 lbs. SP&G -- two small chunks of hickory in the WSM. Going to cook to 128, pull out and rest. Sauteed brussel sprouts w/parmessan cheese, and my wifes beans. Got a great north wind off the lake to help the smoker, but chugging along at 225 degrees. Should be ready in another 1 1/2 hours.


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Old 12-21-2008, 04:51 PM   #2
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Dang! I can't get there fast enough. Sounds like it should be real good!
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Old 12-21-2008, 07:22 PM   #3
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Got it finished up - a pic on the smoker, and then with the meat and bone separated. Finally on my plate. Brussel sprouts were good, but gonna use a better cheese next time. I did chew one of the bones - I think that can be one of my favorite parts! Along with the beans, a great meal!




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Old 12-21-2008, 08:32 PM   #4
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Excellent looking plate!!
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