russ olin
Closed Account
Merry Christmas everyone, we did up a 7.3 lb rib roast on the rotisserie today for our dinner. It was my 2nd attempt at one. Turned out perfect this time.First it was oiled & then seasoned up with pepper, Tatonka Dust & Cabella's prime rib rub.
On to the spinner with 2 chunks of apple wood & 2 chunks of cherry
Spun it for 2 hrs & 45 mins till it reached 140 degree's& took it off. WOW lookin' guud!
Let it rest for 30 minutes & sliced. Just the pink color were looking for.
Here's the wonderful plate, rib roast nirvana, mashed spuds with ham gravy from Christmas eve dinner, Olathe sweet corn put up this summer & fresh hot rolls. And Colorado Cellars wine from Palasade Colorado. A great tasting 12% wine. Fantastic Christmas day meal. My folks went home over fed & over happy. The 2 dogs got to share a couple of rib bones. All in all it was great day.
On to the spinner with 2 chunks of apple wood & 2 chunks of cherry
Spun it for 2 hrs & 45 mins till it reached 140 degree's& took it off. WOW lookin' guud!
Let it rest for 30 minutes & sliced. Just the pink color were looking for.
Here's the wonderful plate, rib roast nirvana, mashed spuds with ham gravy from Christmas eve dinner, Olathe sweet corn put up this summer & fresh hot rolls. And Colorado Cellars wine from Palasade Colorado. A great tasting 12% wine. Fantastic Christmas day meal. My folks went home over fed & over happy. The 2 dogs got to share a couple of rib bones. All in all it was great day.
