Post-Thanksgiving rib roast


Brad Olson

TVWBB Emerald Member
A couple of days after Thanksgiving I was in the store and saw choice rib roasts for $6.99/lb, and being in a vulnerable state after several days of poultry I asked for an untrimmed, 3-bone roast.

The next day I started by separating the ribs so that I could season (salt, pepper, oregano) between them and the meat.

Because the roast wasn't trimmed it had a decent (not quite as thick as I would've liked, but acceptable) fat cap, which I hinged back for seasoning purposes.

I rotisseried it over Royal Oak Chef Select briquettes and a small amount of oak in the hot-cold-hot configuration. Because one of the people who'd be eating it likes his meat a little more done, I ran the spit parallel to the ribs so that the long sides would be more exposed to the fire. Otherwise, I usually run the spit perpendicular to the ribs so that they and the fat cap get the heat.

I can't remember what the internal temp was when I pulled it off the grill, but obviously it wasn't too high.;) Along with mashed potatoes, doctored jar gravy and mushroom it made for a nice Sunday supper.

And the leftovers made for great open-face beef sandwiches (aka "manhattans" in parts of the Midwest) later on!


Rich G

TVWBB Emerald Member
One of my favorite meals, though I've never spun one (tradition.....) Looks like maybe 125'ish on the finish temp. :)

Guess the guy in the photo developing hut down at the mall finally found your double 4x6 envelope!


Brad Olson

TVWBB Emerald Member
If only it was that easy these days...most Walgreenses have shut down their labs!

I wonder how many people here have not ever seen a "photo hut", or maybe never even heard of them!
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