So I finally was able to smoke a standing rib roast, seeing the previous threads had my mouth watering for some.
The local butcher had a nice three bone that I picked up, bone still attached.
To prep I cut the bones off, and then seasoned the bone side with lots of Worcestershire sauce and lots of salt and pepper and then tied the bone back on. Repeated the seasoning for the other side but also added a touch of Oakridge BBQ seasoning.
I wrapped that in plastic wrap and let it sit overnight in the frig.
Next day I smoked at 220 with Hickory and apple until the internal temp was 125 deg and then pulled and cover in foil until it was time to eat (1/2 hr).Temps were checked with my Maverick ET 733 and a thermopen MK4.
The meat was very tender and juicy, but lacked any real flavor? It did have the smoke taste on the edges put the rest was bland. I almost went and slapped it on the grill and added the Montreal steak seasoning like I do with my tbones.
Are my taste buds just spoiled from too much seasoning on my normal grilled steaks?
The local butcher had a nice three bone that I picked up, bone still attached.
To prep I cut the bones off, and then seasoned the bone side with lots of Worcestershire sauce and lots of salt and pepper and then tied the bone back on. Repeated the seasoning for the other side but also added a touch of Oakridge BBQ seasoning.
I wrapped that in plastic wrap and let it sit overnight in the frig.
Next day I smoked at 220 with Hickory and apple until the internal temp was 125 deg and then pulled and cover in foil until it was time to eat (1/2 hr).Temps were checked with my Maverick ET 733 and a thermopen MK4.
The meat was very tender and juicy, but lacked any real flavor? It did have the smoke taste on the edges put the rest was bland. I almost went and slapped it on the grill and added the Montreal steak seasoning like I do with my tbones.
Are my taste buds just spoiled from too much seasoning on my normal grilled steaks?