Also dim the lights so it's like a fine dining establishment.
Smoke A Rib Roast?
- Thread starter Rusty James
- Start date
Also dim the lights so it's like a fine dining establishment.
Mike in Roseville
TVWBB Fan
This was the one I did last week. All done in the WSM with water and no searing. Smoked at 250-270 with water until an internal temp of 135. The cut meat is the first slice in and it gets a little rarer as you get twards the middle.
Beautifully done! That's what you want!