First Rib Roast

[northeast bbqer]

With prices low during the holidays, I thought I would try a rib roast. It's only a two bone roast. I took the bones off and then tied it back with butcher's twine. It was dry brined with kosher salt for 1 day. I made a paste with some olive oil, Oakridge Carne Crosta, and crushed garlic.

It went into the Pit Barrel Cooker and temps were 260-275. It reached an IT of 120 in a little under 2 hours. Here's how it looked coming off before the 30 minute rest.

Here are a couple of pics sliced. Edge to edge pink. Pretty happy with the results.

Thanks for looking.

 

[Happy Hapgood]

Oh Man that looks Goood!

 

[Cook]

Looks great!

Find you a good carver...good steel is a joy to work with.

Awesome job.