Rib Roast on the Kamodo.

[Matt Rector]

Had this in the freezer from New Years. A 10 pounder cut and tied.
Salt, pepper, garlic powder, oregano, cumin.



Tried to run it at 300.







Pulled at 130 after 3 1/2 hours, rested for 30 minutes.



Thanks for looking.

 

[Randy]

I would like an end cut please... Nice job

 

[Joan]

Hi Matt, now that looks right up my alley, nicely marbled. Thanks for sharing what you put on it, (wish more would do that).

 

[JimK]

That looks amazing! Hope you had a crowd to feed.

 

[Matt Rector]

That looks amazing! Hope you had a crowd to feed.

There's always seems to be a crowd.

 

[Jeff Boudman]

There's always seems to be a crowd.

I can understand why!

 

[Brad Olson]

I would like an end cut please... Nice job

Good choice, because I want a center piece and I'd hate to have to beat you up for it.

 

[Bradley Mack]

Nice work on that roast. Loks delicious!

 

[Rich Dahl]

Very nice cook, exactly the way I like it. Like your choice of seasonings also.

 

[Michael Richards]

I love this cook!

 

[Kevin L (NKY)]

I am so jealous twice first you have a beautiful top drawer cooker and know how to use it very well, second you can afford to buy a beautiful rib roast.
Grat job perfect for us.