As we speak...

[Bruce Bissonnette]

Have a 6.75lb standing rib roast with Montreal on the WSM as we speak. Been on since 3:45pm. I see Chris pulled his at 134, and I have read various times that people pull it off. Looking for Medium Rare, was planning on pulling at 125, is that too high or just about right? Thanks!

 

[Bruce Bissonnette]

Well I pulled it at 125*, foiled it and let it rest for 20 minutes. Temp rose to 132*. Excellent medium rare, good flavor, very tender and juicy. Took 2:47 minutes at avg. temp of 336.9

Excellent recipe Chris, went great with the lobster and scallops.

HAPPY NEW YEAR ALL!!!!!!

 

[Preston Davenport]

Excellent Bruce....now I want to try it!

 

[Tom Raveret]

Took mine off the WSM at at 115. Let it rest 30 minutes tented in foil adn temp came up to 228. I dont think I'd take it off too much later for med rare but I'm anxious to hear your results. Good luck Preston

 

[Guest]

Tom: I'm sure there's just a typo in your posting, but would you mind to post back and clarify?

thanks.
--Ken