Forerib of Beef on BGE

[Chris Arnold]

my 50th next week - but had the family home yesterday so celebrated then.
Picked up a nice 2 rib from our local butcher - his meat is always fantastic



used our 'house rub' of plain flour, English mustard powder plus salt n pepper
into the BGE (sorry) at 260f until 140f internal
then opened all vents and got the temp to 500f+ and seared each side for 2 minutes
here it is resting



and i guess this is the money shot - this is what's left after we'd all had enough - therefore this is leftovers!!!



thanks for lookin'

 

[Rich Dahl]

Boy that looks good, nice job and A Happy Birthday to you!

 

[Cliff Bartlett]

Happy Birthday Chris. That rib roast looks spectacular!

 

[Barb D]

Awesome roast Chris and Happy Birthday.

 

[CSiegers]

Delicious roast, must have been a treat to eat it.

 

[ChuckO]

Looks insanely good

 

[Jason Noble]

Happy birthday and nice roast.

 

[Bill Schultz]

Happy Birthday and well done

 

[Phil Perrin]

Very nice! Happy birthday to you!

 

[John Sp]

Wow - great way to celebrate your 50th Chris. That is some righteous beef. Love your reverse sear technique...

Regards,

John

 

[Robert-R]

Hell Yes !!!
Happy Birthday & pass the horseradish, please.