Teamfour
is One Chatty Farker
Yesterday I smoked a seven lb, three bone, rib roast. This is the first time ever I did this and it came out amazing. I rubbed with Worcestershire sauce and Montreal Steak Seasoning. I removed the bones and tied the roast up to make it round. Fired up the Backwoods with KBB and cherry wood to 275 degrees. I put the bones in a drip pan under the roast. Took the IT to 135 (some family members don't like medium rare) and then let it rest for 15 minutes. I sliced it and the ends were medium and the center slices were perfectly cooked.
Today we took the leftover slices and rubbed them with garlic. Fired up the gas grill to 500 degrees and briefly seared each side for two minutes. This was almost better than the slices from yesterday!
Today we took the leftover slices and rubbed them with garlic. Fired up the gas grill to 500 degrees and briefly seared each side for two minutes. This was almost better than the slices from yesterday!