Sunday we went to the store and they had rib roasts on sale. I forget the weight but it was 4 bones and $35 instead of $74. Sold. Came home and rubbed it with brown sugar, cracked black, kosher salt, and fresh garlic.
I started a full chimney of Stubbs and let it get nearly fully lit then dumped it into the SnS. I added a drip pan and put the roast on, oven thermometer was reading around 420. I let it go for 30 minutes then turned the vents down to around 300. I pulled it at 120 and put it in the oven tented with foil to rest.
Then we got busy with kids, bath time, bed time, clean up and so on. I turned the oven to 350 for 10 minutes then turned it off to make sure it was warm when we sliced it. I checked before slicing and it was 142.
My wife was skeptical about using the grill (I even used a small amount of pecan) but she loved it!
Questions about this cut and method. I have some family that won’t eat it unless it’s medium well or close to well done. Is that such a bad thing with this roast? Anyone ever take their rib roast to 150-160 and let it rest? I doubt it would be dry at that IT but idk.
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