A little late, but Easter Rib Roast

[Scott P]

While going through my Google Photos looking for pictures of my Bacon Wrapped Pickles, I found pictures of my Easter cook. I grabbed one of the $4.97/lb rib roasts from Kroger. They were USDA Select, so not exactly a lot of marbling. But, even their Nolan Ryan stuff looked pretty week in that department. I was too cheap to spend up at EB for something better, so this had to do. I like to do rib roast on my Egg. It's ability to maintain a nice low temperature, radiate heat from all sides and then finish at 500+ degrees really shines here. Prep was simple. I frenched the ends of the bones. I then slice along the bones, leaving a "hinge" at the end. I stuff fresh rosemary, garlic and rub before tying it up. I rubbed in olive oil and put on a heavy dose of Meat Church Holy Cow. I usually go way old school with Montreal Seasoning, but I've been into Holy Cow lately on beef and that was what I had on hand. I cooked it at 225 with a couple small chunks of oak and one of mesquite until it hit 118. I then opened it up and finished at 500+ degrees for 10 minutes to get the crust. The crust didn't come out as nice as I've had before, but I don't know if it was the rub or the meat. It still tasted pretty good and the family enjoyed it.

[Rambo]

That looks mighty fine to me. Glad to see you posting again neighbor

[Smoking Piney]

Killer cook!

[Scott P]

That looks mighty fine to me. Glad to see you posting again neighbor

I've been lurking and reading. I just have been busy and haven't cooked much. Hopefully, all this nice weather changes that. I'm sure I'll have plenty of cooks to post. Usually, I just post to my Instagram, but even that has been spotty.

[OldUsedParts]

Very Nice, Rib Roast, Sir

[Sailor Kenshin]

Seconded!

[bowhnter]

Lookin good