smokingkettle
Full Fledged Farker
- Joined
- Aug 26, 2015
- Location
- Austin, TX
Not Prime Rib. Much cheaper Choice standing rib roast. Not really BBQ, but it's good meat nonetheless. I had to use one of those beer can chicken holders to lean it up against because there was only one bone and it's kind of hard to balance that. It was just me, the wife and the little ones, so I couldn't justify getting a larger roast.
Au jus - 1/2 cup of Cabernet Sauvignon, a spoon of flour and the roast drippings.
Brine - Sea salt and garlic
Rub - Himalayan pink salt, coarse black pepper, Montreal steak seasoning, herbs de Provence with a salted butter slather.
Cook - 500 degrees. Five minutes per pound (3.27 pounds). Two hour rest.
Serve
Makes amazing sandwiches the rest of the week. All for the same price as a family of four going to Chickfila.
Au jus - 1/2 cup of Cabernet Sauvignon, a spoon of flour and the roast drippings.
Brine - Sea salt and garlic
Rub - Himalayan pink salt, coarse black pepper, Montreal steak seasoning, herbs de Provence with a salted butter slather.
Cook - 500 degrees. Five minutes per pound (3.27 pounds). Two hour rest.
Serve
Makes amazing sandwiches the rest of the week. All for the same price as a family of four going to Chickfila.