First time smoking a rib roast

[Tom L]

Cleaning out the freezer! I follow Malcolm Reed on his channel, How to BBQ Right and followed his recipes. He seems like a really great guy and has a ton of info for people who like BBQ, can’t recommend him enough.

Onto the WSM at 275 until it was supposed to hit 129...

My one major mistake was that I should have checked it on the smoker with my Thermapen since I wanted it a little more than 125 for my guests but it was still really good!

Very juicy and extremely tender.

Delicious but a little too pink for some of the guests. Luckily this was just one of many delicious items. Everyone brought something great.

 

[Rich Dahl]

Looks perfect to me, but I know that some cringe if there is a hint of red,

 

[Barb D]

Awesome job and cooked just right. Keep those cooks coming.

 

[JeffG]

Slice me up some of that goodness Tom. I also know that look when some people say its not done.

 

[BFletcher]

WOW! When I read the thread title and didn't see what forum it was I thought you were seeking advice. That's a beauty from start to finish!

 

[Cliff Bartlett]

Looks outstanding Tom. I can imagine a big slice of that with some straight horseradish and a glass of red wine...... or a beer.

 

[BFletcher]

Tom: upon closer look, what are you using to secure the pit temp probe to your grate?

 

[Clay Neubauer]

Looks spot on to me, some of your guests might need to be better cultured!

 

[Michael C.]

one word "Perfect"!!!!!!!

 

[Ed M.]

one word "Perfect"!!!!!!!

Yes, this!!

 

[~Mark~]

What a beautiful dinner.

 

[Tom L]

Tom: upon closer look, what are you using to secure the pit temp probe to your grate?

That is a silicone probe holder I picked up from BBQ Guru when I purchased my Digi-Q.

 

[Tom L]

Thanks for all the compliments, it was delicious!

 

[CaseT]

Excellent cook!