Bone in rib roast on the ‘78 brownie with rotisserie....aged one week in the fridge wrapped in cheesecloth, rubbed with canola and my own coarse SPG, baste made with butter, olive oil, garlic, rosemary, thyme and a smidge of soy sauce. Au jus made with drippings roux and beef broth - man this was amazing. Meater+ worked like a champ! Ribs leftover for tomorrow. What do you think about my homemade thyme/ chopsticks basting brush? Saw it on YouTube lol.....
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