ChrisMoorer
New member
Really been wanting to smoke a rib roast for quite some time and finally had a special enough occasion to pull the trigger on the purchase. This turned out absolutely amazing and I highly recommend it.
Rub:
Salt
Pepper
EVOO
Several cloves of garlic inserted into fat cap
Minced rosemary and thyme
Used 6 chunks of cherry. Smoked at 225-250 for 2.5 hrs until we reached 120. Hit it with a very quick reverse sear on my piping hot performer for about 2 minutes (30 seconds all the way around). I have the cast iron insert on my performer and that thing gets hot! Love it for my steaks; gives you grill marks from hell - you can barely see the corner of a rib eye that I also grilled for additional meat because the rib roast was only a 4.5 pounder.
Major take away: hickory wood would have also been fine. I used cherry to ensure that didn't overpower the meat and it was delicious. Just FYI hickory or your other favorite wood will be fine. This meat can take some smoke.
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Rub:
Salt
Pepper
EVOO
Several cloves of garlic inserted into fat cap
Minced rosemary and thyme
Used 6 chunks of cherry. Smoked at 225-250 for 2.5 hrs until we reached 120. Hit it with a very quick reverse sear on my piping hot performer for about 2 minutes (30 seconds all the way around). I have the cast iron insert on my performer and that thing gets hot! Love it for my steaks; gives you grill marks from hell - you can barely see the corner of a rib eye that I also grilled for additional meat because the rib roast was only a 4.5 pounder.
Major take away: hickory wood would have also been fine. I used cherry to ensure that didn't overpower the meat and it was delicious. Just FYI hickory or your other favorite wood will be fine. This meat can take some smoke.
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