1st time Rib Roast in a long time

[Michael C.]

I'm going to say, the last time I cooked a rib roast was about 20 yrs ago on the WSM. Fast forward now, I bought this roast on sale on a whim, and threw it on my Pit Boss With Oak Hickory wood. Ran it at 300F until the internal hit about 116F, then rested for about 20 minutes loosely tinted with foil. It was really tender, maybe a little too raw deep in the roast for my wife, had to put it on the skillet for a little bit longer for her, overall, it tasted great!!! We have plenty of leftover meat for the next few nights.

 

[Randy]

I have the same problem, what I like to do is to bring it up to a temperature of 140 internally and let it set aside for bit. Then serve it. I love the color you got. And everything else looks great. Don't give up

 

[ChuckO]

Wow!