code3rrt
Babbling Farker
- Joined
- Aug 9, 2012
- Location
- Spokane Valley, Washington
The whole thing started with this ad from my local Cash and Carry.
Went in Saturday and picked up a 16 1/2 pounder. Cut it up into a couple of roasts, and the rest into steaks. For our Sunday family dinner I cooked up the following.
Started with a 6 3/4 Roast, seasoned up with Worcestershire sauce, Montreal steak seasoning and granulated garlic, wrapped and into the refer overnight.
Out of the refer a couple of hours before the cook, tied and ready to go
I set up my kettle with the ring of fire/ snake method with Kingsford competition briquettes and mesquite chunks for the cook. My plan was to keep the cooking temp at near 225*, cooking the rib roast to an IT of 130*, pull off the heat, tented. Fired up the remaining coals for a hot sear just prior to serving to get a real crispy charred outer crust.
On the kettle at noon
The cooking temp came up to 225 after about ten minutes. Stayed pretty close to that throughout the cook, I had to tweak the vents a couple times but mostly left it alone with the bottom vent open to about 1/8 and the top wide open.
It took 3 hours exactly to reach an IT of 130*, removed and tented. Couldn't resist a little taste tho:wink:, here is a peak
Whipped up some homemade poppy seed rolls, baked some taters and tossed a salad while roast was cruising;
After crisping up the crust with the hot sear, sliced and ready to serve with a little au jus and creamed horseradish.
Sorry, no plated or bite shots........the pilgrims were hungry.
I must say, one of the best rib roasts I've ever had, delicious, and as you can see, a nice med-rare from edge to edge, just what I was shooting for, and the family was quite happy with it all.
Thanks for looking
KC
Went in Saturday and picked up a 16 1/2 pounder. Cut it up into a couple of roasts, and the rest into steaks. For our Sunday family dinner I cooked up the following.
Started with a 6 3/4 Roast, seasoned up with Worcestershire sauce, Montreal steak seasoning and granulated garlic, wrapped and into the refer overnight.
Out of the refer a couple of hours before the cook, tied and ready to go
I set up my kettle with the ring of fire/ snake method with Kingsford competition briquettes and mesquite chunks for the cook. My plan was to keep the cooking temp at near 225*, cooking the rib roast to an IT of 130*, pull off the heat, tented. Fired up the remaining coals for a hot sear just prior to serving to get a real crispy charred outer crust.
On the kettle at noon
The cooking temp came up to 225 after about ten minutes. Stayed pretty close to that throughout the cook, I had to tweak the vents a couple times but mostly left it alone with the bottom vent open to about 1/8 and the top wide open.
It took 3 hours exactly to reach an IT of 130*, removed and tented. Couldn't resist a little taste tho:wink:, here is a peak
Whipped up some homemade poppy seed rolls, baked some taters and tossed a salad while roast was cruising;
After crisping up the crust with the hot sear, sliced and ready to serve with a little au jus and creamed horseradish.
Sorry, no plated or bite shots........the pilgrims were hungry.
I must say, one of the best rib roasts I've ever had, delicious, and as you can see, a nice med-rare from edge to edge, just what I was shooting for, and the family was quite happy with it all.
Thanks for looking
KC
