Steve Petrone
TVWBB Diamond Member
Out of state company coming...find a nice choice Rib Roast. Trip was delayed, roast was frozen. Fast forward a few weeks. Researched best way to defrost the rib roast and correct number of days in the fridge.
Ok, removed roast from vac packaging. Used a good beef rub I developed for brisket and let sit in refer uncovered overnight. All sides for dinner were carefully prepped and timed to come out at the same time.
The Rib Roast was beautiful. It was placed in the small WSM with glowing lump. The Thermopen Smoke was activated and alarms set.
Everything was going smoothly except the roast was NOT getting up to temp on time. I popped the roast into a 450* oven to finish.
It was too late when I realized that the 225* meat alarm was 100* too high. D--n. the Rib Eye Roast was dead and 40* overdone.
Boy, I screwed this one up. The outside bark tasted great but the grey interior was way overcooked and dry.
So my wife tried to make things better than they were. She remarked, " It's still pink ". Unfortunately, that was the SMOKE Ring not the center of the roast!
Ok, removed roast from vac packaging. Used a good beef rub I developed for brisket and let sit in refer uncovered overnight. All sides for dinner were carefully prepped and timed to come out at the same time.
The Rib Roast was beautiful. It was placed in the small WSM with glowing lump. The Thermopen Smoke was activated and alarms set.
Everything was going smoothly except the roast was NOT getting up to temp on time. I popped the roast into a 450* oven to finish.
It was too late when I realized that the 225* meat alarm was 100* too high. D--n. the Rib Eye Roast was dead and 40* overdone.
Boy, I screwed this one up. The outside bark tasted great but the grey interior was way overcooked and dry.
So my wife tried to make things better than they were. She remarked, " It's still pink ". Unfortunately, that was the SMOKE Ring not the center of the roast!