I have a six bone (bone cut and tied back on) rib roast I'd like to cook up this weekend. I bought a couple last time they were on sale (I think Easter) and wrapped and froze it. It appears to be in good shape with no freezer burn. :thumb:
I'd like to slow smoke it so the entire roast is done to a uniform pink, and then sear the outside for a nice crust. I plan on seasoning it with 3EYZ BBQ rub. Any and all suggestions as far as time and temp would be greatly appreciated... :becky:
I'd like to slow smoke it so the entire roast is done to a uniform pink, and then sear the outside for a nice crust. I plan on seasoning it with 3EYZ BBQ rub. Any and all suggestions as far as time and temp would be greatly appreciated... :becky: