Peter Gallagher
TVWBB Guru
Happy Holidays to all - 
Because they are normally on sale around the holidays, we typically buy a 4 bone rib roast - split it - and put a half in the freezer, which with just the 2 of us this year, we did again.
we spread a mixture of olive oil, garlic, thyme and the Spice House's Old Quebec Butcher's Rub. On it goes:
We did it at 235 with one chunk of apple wood added - it took about 5 hours. We pulled it at 125. It looked like this:
Carved some up:
...and served with a saffron / dried cherry / pistachio rice pilaf , home made green bean thing, and rolls. Poured a 2020 Leonetti Merlot. The white stuff is Julia's horseradish sauce recipe. Yumm - I look forward to this each year!
Because they are normally on sale around the holidays, we typically buy a 4 bone rib roast - split it - and put a half in the freezer, which with just the 2 of us this year, we did again.
we spread a mixture of olive oil, garlic, thyme and the Spice House's Old Quebec Butcher's Rub. On it goes:
We did it at 235 with one chunk of apple wood added - it took about 5 hours. We pulled it at 125. It looked like this:
Carved some up:
...and served with a saffron / dried cherry / pistachio rice pilaf , home made green bean thing, and rolls. Poured a 2020 Leonetti Merlot. The white stuff is Julia's horseradish sauce recipe. Yumm - I look forward to this each year!
