So I've been seeing a lot about roasts on the smoker and reverse sear, so I thought I'd give it a shot.
First got a whole rib roast from RD and steaked off the last 3 ribs for later.
Then fired up the Johnson 2D patio and cooked at 200 - 250 for about 3+ hours. Pulled at internal temp of 111. Got a pretty nice mahogany color to it
let it rest for about 45 minutes (temp came up to 124). Then put in a 550 oven for 8 minutes (temp came up to 127)...unfortunately I had a major split of the fat 'crust' at this point
Here is the end cut
Here is the plated shot with creamed spinach, glazed carrots, roasted tiny potatoes and horseradish cream sauce
You can tell I like my beef closer to medium rare. Thanks for looking
First got a whole rib roast from RD and steaked off the last 3 ribs for later.
Then fired up the Johnson 2D patio and cooked at 200 - 250 for about 3+ hours. Pulled at internal temp of 111. Got a pretty nice mahogany color to it
let it rest for about 45 minutes (temp came up to 124). Then put in a 550 oven for 8 minutes (temp came up to 127)...unfortunately I had a major split of the fat 'crust' at this point
Here is the end cut
Here is the plated shot with creamed spinach, glazed carrots, roasted tiny potatoes and horseradish cream sauce
You can tell I like my beef closer to medium rare. Thanks for looking