W
Weiser
Guest
Rub Roasted Plate.
Decided to do an entire Dinner of all things rubbed, on the drum
with Hickory and CF.
Small Standing Rib Roast, Smashed Baby Red Taters, Roasted COB, MOINKS and Green Beans.
I carved the bone side off, rubbed it and added a layer of crushed garlic
then tied it up with butchers twine. Rubbed the entire thing again and added a bit of EVOO to the top.
The taters were boiled with garlic powder, black pepper, till about half soft, cooled then lightly smashed.
Waved the corn for two minutes, slathered with butter and applied the rub.
Moinks were wrapped and rubbed rather heavily.
Green Beans were EVOO sea salt, garlic and lightly dusted with the rub.
Temps were in the 190* to 280* range the first hour till I figured out what I was dealing with
then settled down to 225* for the remainder off the time, about two more hours.
Pulled the roast at 130* internal and let it rest for 20 minutes while the rest of the goodies continued.
It was somewhat of a difficult cook with wind gusts over 40mph, which
made the temp control somewhat problematic. Actually cooked most of the meal
with just the ball valve opened about 20%.
I was quite happy with the results as was the Wife. Dog enjoyed some of the bones and one MOINK.
Please use the last photo, thanks!
Weiser
Decided to do an entire Dinner of all things rubbed, on the drum
with Hickory and CF.
Small Standing Rib Roast, Smashed Baby Red Taters, Roasted COB, MOINKS and Green Beans.
I carved the bone side off, rubbed it and added a layer of crushed garlic
then tied it up with butchers twine. Rubbed the entire thing again and added a bit of EVOO to the top.
The taters were boiled with garlic powder, black pepper, till about half soft, cooled then lightly smashed.
Waved the corn for two minutes, slathered with butter and applied the rub.
Moinks were wrapped and rubbed rather heavily.
Green Beans were EVOO sea salt, garlic and lightly dusted with the rub.
Temps were in the 190* to 280* range the first hour till I figured out what I was dealing with
then settled down to 225* for the remainder off the time, about two more hours.
Pulled the roast at 130* internal and let it rest for 20 minutes while the rest of the goodies continued.
It was somewhat of a difficult cook with wind gusts over 40mph, which
made the temp control somewhat problematic. Actually cooked most of the meal
with just the ball valve opened about 20%.
I was quite happy with the results as was the Wife. Dog enjoyed some of the bones and one MOINK.
Please use the last photo, thanks!
Weiser
