Christmas Rib Roast

[Mike May]

I picked up a 8+ aged rib roast from my local meat shop.
Marinated in soy sauce, olive oil and garlic salt overnight. Then onto the smoker.

After 3 hours at 230° F, the internal temp read 110°.

15 minutes over Ozark Oak crisped up the outside and got the internals to 125°

Lets Eat!

I don't know if it was the meat or the method - but this turned out to be an exceptional rib roast.
Happy Holidays!

 

[Jose Suro]

A beauty!! Merry Christmas!

 

[Clint]

A beauty!! Merry Christmas![/QUOTE

Agreed!

 

[Brian Dahl]

Too many ribs roasts, not enough time! Yours looks great.

 

[Luke P]

Mike,

You give credit to the meat and the technique....maybe it's the chef!

Great looking cook. Keep sharing what you're cooking.

 

[Scott Zee]

Looks great Mike...I'll take one of those to chew on. Happy Holidays


Drink a little drink, Smoke a little smoke

 

[Frank H]

that is absolutely gorgeous. I want to do one of those so bad right now. bravo.

 

[Bob Ivey]

Gotta get me one of those. Looks great. You did a great job.

 

[Rich Dahl]

I tell as soon as I pay of my truck I'm going to buy me a roast and hope it comes out as nice as yours

 

[Cliff Bartlett]

Great looking roast!

 

[Barb D]

Awesome job for sure!

 

[ChuckO]

Man that looks great, nice cook!