I'll get it right one of these days...

[MOS95B]

Tried another rib roast. First time smoking one, though

Prepped. Overnight in the fridge with smoked paprika, kosher salt, and coarse ground black pepper. Notice the high dollar plate...

http://hphotos-snc3.fbcdn.net/hs493.snc3/26930_1403612054422_1355997334_2696020_6343283_n.j pg (http://www.facebook.com/photo.php?pid=2696020&id=1355997334)

On the grill and probed. Most likely the next to last cook on my grill...

http://photos-g.ak.fbcdn.net/hphotos-ak-ash1/hs493.ash1/26930_1403612134424_1355997334_2696022_6927482_n.j pg (http://www.facebook.com/photo.php?pid=2696020&id=1355997334)

A little over done, but still juicy, tender and tastey!!

http://hphotos-snc3.fbcdn.net/hs513.snc3/26930_1403612174425_1355997334_2696023_2078247_n.j pg (http://www.facebook.com/photo.php?pid=2696020&id=1355997334)

[Derek]

I'd eat that in a heart beat!

And as long as it's juicy, tender, tasty. And gone then you've done it right!

[Bluesman]

When it is done to perfection it is........."Correct, Juicy, Tender, Tasteful, Delectible, Mouthwatering and last, Consumed" You got it Right :thumb:

[jmilleronaire]

The wife lets you use the fine china for barbecue? :-D

[MOS95B]

No, the Chinette she saves for comp'ny. But, I did get to use the Solo with patterns, instead of the plain white ones...

[Alan in Ga]

That looks spectacular I need to overcook mine more often

[BRBBQ]

Looks good from here:clap2:

[udoughguy]

Oh my........does that look good! I'd like a little ground horseradish with mine, please.

[N8man]

That's a Mighty Fine Looking piece of Meat you got yourself there!!!
http://hphotos-snc3.fbcdn.net/hs513.snc3/26930_1403612174425_1355997334_2696023_2078247_n.j pg
Outstanding!!!

[MOS95B]

Thank you all. I prefer mine a little pinker.

However, I do feel better after taking out my Pastrami (That sounds like one of Grampa's lines from Grumpy Old Men)

http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs513.snc3/26930_1403696776540_1355997334_2696428_3564800_n.j pg (http://www.facebook.com/photo.php?pid=2691100&id=1355997334)

http://photos-g.ak.fbcdn.net/hphotos-ak-ash1/hs493.ash1/26930_1403697216551_1355997334_2696434_6395621_n.j pg (http://www.facebook.com/photo.php?pid=2691100&id=1355997334)

Need to improve my camera skills now. Does Rick give classes???

[deguerre]

Oh my........does that look good! I'd like a little ground horseradish with mine, please.
With mine too!:thumb:

[Bushwacker]

Not sure if that's overcooked or not,, Looks just right to me. Nice bright pink inside with juices running out,, Has a nice Bark on the outside.. I think it's just Perfect, If you think that's overdone,,, Just send me your mistakes, I'll do the right thing with them...

[btcg]

Thank you all. I prefer mine a little pinker.

However, I do feel better after taking out my Pastrami (That sounds like one of Grampa's lines from Grumpy Old Men)

http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs513.snc3/26930_1403696776540_1355997334_2696428_3564800_n.j pg (http://www.facebook.com/photo.php?pid=2691100&id=1355997334)

http://photos-g.ak.fbcdn.net/hphotos-ak-ash1/hs493.ash1/26930_1403697216551_1355997334_2696434_6395621_n.j pg (http://www.facebook.com/photo.php?pid=2691100&id=1355997334)

Need to improve my camera skills now. Does Rick give classes???

WOW! Fantastic job... I'd love a slice.

[JiveTurkey]

If you want that edge to edge pinkness that many people prefer then cook the roast at a lower temp, around 250, until your preferred doneness, I pull around 130*. I used to cook at 350 in the oven and the edges were dark and pink in the middle, didn't like that very much. Low and slow with a hint of smoke, not too much dont wanna take away from the taste of the meat, and bon appetite! Good luck next time.

[bigabyte]

It could have been pinker, sure, but it looks damn tasty just the way it is!:thumb:

[MOS95B]

I think on the rib roast, I started too early, so The Missus wasn't ready to eat when it was. I guess I should care less aboujt how it looks than how it ta[/URL]stes, but if I can get both....

Finally took a pic of the pastrami slcied and stacked....

[URL="http://www.facebook.com/photo.php?pid=2679858&id=1355997334"]http://hphotos-snc3.fbcdn.net/hs493.snc3/26930_1404841245151_1355997334_2699991_3712268_n.j pg (http://www.facebook.com/photo.php?pid=2679858&id=1355997334)

Could be a bit more tender. I found a couple of spots that were chewier than I want in a sammie, but I done good for a first try!!