Chris in Louisiana
TVWBB All-Star
Bought a 6.81 lb. 3-bone rib roast on sale at Kroger. The bones had already been separated, then tied back on, which was nice.
Salted overnight. Put it on top rack of the Searwood at 3:00 p.m. set at 225.
Monitored it with both prongs from my new Typhur Gold wireless thermometer set. It worked really well, and every time I compared its temps with my Thermapen, they all agreed. I like that the Typhur reads not only the meat temp but also the ambient temp inside the grill. It's also easy to set up and use. The Pellets and Pits guy was hawking them on his Youtube video of a rib roast cook. I'm glad his sales technique worked on me.
The meat hit 120 at 6:55, just shy of 4 hours. Removed from smoker and let it rest under foil. It slowly rose to 130.5 over about 45 minutes.
Set the Searwood to 600. Once it hit 600, I switched to manual 10. Separated the bones and put the bones and roast on with lid open to get some crust on them.
Sliced and served with a sprinkle of Maldon salt, chimichurri sauce, and horseradish sauce (recipe from Pellets and Pits).
I was very pleased with the results, both appearance and flavor.
Here it is after getting a good sprinkle of Diamond Crystal Kosher Salt. Kenji says use enough salt to make it look like a "dusting of snow on an empty New England parking lot."
All three thermometers agreed the meat was 120 after a little less than 4 hours at 225. I neglected to get any pics of the meat on the grill, so use your imagination.
I probably had the grill too hot, or left the roast in place too long, during the sear at the end. The fat cap was scored, but it sort of snapped in two during the sear. Didn't affect the taste.
Had to have a little salad to go with. I usually make fun of Olive Garden and avoid them, but a relative served the Olive Garden brand of Italian salad dressing, and we really liked it. So I bought my own. Give it a shot.
Salted overnight. Put it on top rack of the Searwood at 3:00 p.m. set at 225.
Monitored it with both prongs from my new Typhur Gold wireless thermometer set. It worked really well, and every time I compared its temps with my Thermapen, they all agreed. I like that the Typhur reads not only the meat temp but also the ambient temp inside the grill. It's also easy to set up and use. The Pellets and Pits guy was hawking them on his Youtube video of a rib roast cook. I'm glad his sales technique worked on me.
The meat hit 120 at 6:55, just shy of 4 hours. Removed from smoker and let it rest under foil. It slowly rose to 130.5 over about 45 minutes.
Set the Searwood to 600. Once it hit 600, I switched to manual 10. Separated the bones and put the bones and roast on with lid open to get some crust on them.
Sliced and served with a sprinkle of Maldon salt, chimichurri sauce, and horseradish sauce (recipe from Pellets and Pits).
I was very pleased with the results, both appearance and flavor.
Here it is after getting a good sprinkle of Diamond Crystal Kosher Salt. Kenji says use enough salt to make it look like a "dusting of snow on an empty New England parking lot."
All three thermometers agreed the meat was 120 after a little less than 4 hours at 225. I neglected to get any pics of the meat on the grill, so use your imagination.
I probably had the grill too hot, or left the roast in place too long, during the sear at the end. The fat cap was scored, but it sort of snapped in two during the sear. Didn't affect the taste.
Had to have a little salad to go with. I usually make fun of Olive Garden and avoid them, but a relative served the Olive Garden brand of Italian salad dressing, and we really liked it. So I bought my own. Give it a shot.
