HVanorden
TVWBB Fan
Tried a rib roast for the first time on Sunday. After some searching around the forum and a phone call to S.Six, I decided to do it on the performer and make sammies out of it. So here we go.....
I did two layers of rub on this one (as recommended by a rather helpful youtube video). First was a simple kosher salt, ground pepper, and garlic powder combination. This was applied after being rubbed with olive oil first. Then the second layer was the Weber Chicago Steak seasoning.
I let it sit in the fridge for a few hours. Then I pre-heated the performer to about 350° and add some mesquite wood for smoke and let it go for 1 hour before rotating the meat. After about 1 more hour it reached 125*° IT so I pulled it and covered it in a tin foil pan and let it rest for another hour.
Here it is right before removing from the grill.
While it rested. I made fried up some bell peppers and onion in the CI skillet. Along with some Corn that was rubbed in olive oil and sprinkled with salt and lemon pepper.
Finally time to slice and serve.
Sliced it really thin, added the grilled onions and peppers, some melted mozzarella cheese, all on a hoagie. I also took the left over drippings and made an Au Jus sauce for dipping. The meat was absolutely fantastic! Next time I'll use a better more stiff Hoagie roll so the roll doesn't get so soggy. All in all it was a great meal, and there's plenty of left overs!
Thanks for looking.
I did two layers of rub on this one (as recommended by a rather helpful youtube video). First was a simple kosher salt, ground pepper, and garlic powder combination. This was applied after being rubbed with olive oil first. Then the second layer was the Weber Chicago Steak seasoning.
I let it sit in the fridge for a few hours. Then I pre-heated the performer to about 350° and add some mesquite wood for smoke and let it go for 1 hour before rotating the meat. After about 1 more hour it reached 125*° IT so I pulled it and covered it in a tin foil pan and let it rest for another hour.
Here it is right before removing from the grill.
While it rested. I made fried up some bell peppers and onion in the CI skillet. Along with some Corn that was rubbed in olive oil and sprinkled with salt and lemon pepper.
Finally time to slice and serve.
Sliced it really thin, added the grilled onions and peppers, some melted mozzarella cheese, all on a hoagie. I also took the left over drippings and made an Au Jus sauce for dipping. The meat was absolutely fantastic! Next time I'll use a better more stiff Hoagie roll so the roll doesn't get so soggy. All in all it was a great meal, and there's plenty of left overs!
Thanks for looking.
