We FINALLY had a glimpse of spring weather yesterday and as it was Labor Day, I had time to have some fun around the Santa Maria grill.
A while ago I picked up this 3-bone rib roast from our local pig farm. Thawed it on Sunday and dry-brined it for +48 hours with SPG.
Fired up the Santa Maria using my Grill Gun which adds to the fun.
Smoked the roast low and slow using a cover to catch some of the smoke and get a more even cook
I added a small split of apple wood on top of the oak/beech that I was burning down.
It took a little over 2 hours and it came out way better than expected.
Will def have to get another roast like this.
A while ago I picked up this 3-bone rib roast from our local pig farm. Thawed it on Sunday and dry-brined it for +48 hours with SPG.
Fired up the Santa Maria using my Grill Gun which adds to the fun.
Smoked the roast low and slow using a cover to catch some of the smoke and get a more even cook
I added a small split of apple wood on top of the oak/beech that I was burning down.
It took a little over 2 hours and it came out way better than expected.
Will def have to get another roast like this.