mchar69
Quintessential Chatty Farker
- Joined
- Feb 22, 2014
- Location
- Kensington, MD
Meathead runs Amazing Ribs dot com - not sure if he wanders over here
because he's a busy man.
HIS research says to de-bone a rib roast, salt it the day before, rub it with
Mrs. O'Leary's cow crust, cook it at 225 until 118 or so, then
sear the living crap out of it to Maillard the outside.
Let's see-
I tied up the roast after removing the bones
You see the herb paste - rosemary, thyme, oregeno, peppers, etc..
Mrs. O' Leary's COw crust (mix th eherbs in water)
and rubbed / slathered -
Notice I have tied the roast into like a large log.
PULLED at 121 after about a 15 minute wait.
My potatoes (of all things were late and I turned off the oven and the roast came up to 121 in those 10 minutes..
On the Smokey Joe for a good sear -
I'm so sorry for all the pictures. I'll do better next time.
because he's a busy man.
HIS research says to de-bone a rib roast, salt it the day before, rub it with
Mrs. O'Leary's cow crust, cook it at 225 until 118 or so, then
sear the living crap out of it to Maillard the outside.
Let's see-
I tied up the roast after removing the bones
You see the herb paste - rosemary, thyme, oregeno, peppers, etc..
Mrs. O' Leary's COw crust (mix th eherbs in water)
and rubbed / slathered -
Notice I have tied the roast into like a large log.
PULLED at 121 after about a 15 minute wait.
My potatoes (of all things were late and I turned off the oven and the roast came up to 121 in those 10 minutes..
On the Smokey Joe for a good sear -
I'm so sorry for all the pictures. I'll do better next time.