16* Smoke Fire Rib Roast

[russ olin]

I salted & dry aged this little 2 bone rib roast for 6 days in the fridge. Smothered it in my favorite steak sauce. Covered with Traeger Rib roast rub. A free gift gotta give it a try.

16* Perfect stick fire smoking weather.

Sitting on the smoker & ready to go,

BTU's : Hickory, maple, oak & a little cherry
Three hours later & she's done.
Cooked @ 250* then cranked up the wood to 400*

The wife's plated roast pic, served with air fry's.
It was a little more done than I wanted, but that's okay it was real close.
Flavor was spot on guud.

Left over "dovers" for tomorrow night & a sammie too.
Gonna be real guud.

Have a great New Years everyone, I know that we will.
Russ, Deb & the furry kids

 

[Timothy F. Lewis]

HAPPY NEW YEARS EVE EVE! Way to go Russ, I’d have brought cocktails!
Re working the New Years Day feast as there will only be my wife’s son and me with a serious beef Jones! I’d planned on about a four rib standing rib roast but, since there will be just the two of us I opted for some really lovely Ribeyes fo Vortex and enjoy.
Sides will remain almost the same, I’m sure there will be too much no matter what, not expecting many guests, just family. One or two “maybe” visitors so the bulk of food will be “banquet style”. I feel like all I’ve done for the last six weeks is Cook feasts! Chef needs a day off.

 

[Cliff Bartlett]

Looks outstanding Russ! Happy New Year to you and the family.

 

[Rich Dahl]

Looks great Russ. Have a Happy New Year and wishing you and your family great health and happiness in the new year.

 

[Barb D]

That looks delicious and right back to you, have a Happy and safe New Year with the family.

 

[CaseT]

Looks Great!