Wilfredo Vargas
TVWBB Member
Hello all,
I took a break from chicken and reverse seared/smoked a 7 pound rib roast on my
for Mother's Day. I coated the roast with olive oil and seasoned it with sea salt, roasted garlic, onion powder and parsley. I chopped rosemary from my backyard and smeared it all over the roast. After an hour and a half in the , I melted butter and brushed it all over the roast using a rosemary twigs. I used hickory wood chunks for my smoke. I kept the heat between 250-275; 3 1/2 hours of cooking time (medium rare). I seared the roast using the bottom section of the for a nice crust. I must admit, I did not rest the meat for 30 minutes... I couldn't resist after 5 minutes of starring and smelling.
Needless to say, it was a great Mother's Day dinner!
Thanks for reading!
I took a break from chicken and reverse seared/smoked a 7 pound rib roast on my
for Mother's Day. I coated the roast with olive oil and seasoned it with sea salt, roasted garlic, onion powder and parsley. I chopped rosemary from my backyard and smeared it all over the roast. After an hour and a half in the , I melted butter and brushed it all over the roast using a rosemary twigs. I used hickory wood chunks for my smoke. I kept the heat between 250-275; 3 1/2 hours of cooking time (medium rare). I seared the roast using the bottom section of the for a nice crust. I must admit, I did not rest the meat for 30 minutes... I couldn't resist after 5 minutes of starring and smelling.Needless to say, it was a great Mother's Day dinner!
Thanks for reading!
