Cliff Bartlett
R.I.P. 5/17/2021
I put off my Sanding Rib Roast Cook until New Years evening. Here's a few pictures.
We selected a 5.3 lb. roast, two bone. I like to slice the bones but not completely off. I leave a little "hinge" at the base of the roast, apply my rub in the slice, and re-tie the bones prior to cooking. A little more surface area for the rub and it makes slicing a breese.
Tied back together and rubbed with a savory herb rub.
Fried up some onion and bacon for my green beans I'll do later.
Roast on. Kettle running right at 300.
These are some make ahead mashed potatoes. Cooked and mashed them a day ahead and put in fridge until about 45 minutes before dinner. Just pop them in a kettle with indirect heat.
Made some of my biscuits too.
Here's the beans. Parboiled the beans.
Getting there.
Potatoes too.
Pulled roast when IT reached 117 to 120.
We selected a 5.3 lb. roast, two bone. I like to slice the bones but not completely off. I leave a little "hinge" at the base of the roast, apply my rub in the slice, and re-tie the bones prior to cooking. A little more surface area for the rub and it makes slicing a breese.
Tied back together and rubbed with a savory herb rub.
Fried up some onion and bacon for my green beans I'll do later.
Roast on. Kettle running right at 300.
These are some make ahead mashed potatoes. Cooked and mashed them a day ahead and put in fridge until about 45 minutes before dinner. Just pop them in a kettle with indirect heat.
Made some of my biscuits too.
Here's the beans. Parboiled the beans.
Getting there.
Potatoes too.
Pulled roast when IT reached 117 to 120.
