Rib roast On the Eve

[bbqking]

I rubbed it down with olive oil, then put Kinders SPG, and Kinders Buttery Steahouse. Putting it on at 250. Taking it up to 115.

 

[JpsBBQ]

Wow! I’ve never seen a rub like that. I thought you used mustard as a binder until I read the post. I like the sounds of your plan. I’m drooling all over the keyboard!

 

[bbqking]

Had to do software update, got it to temp, and put the meat on and it dropped to 160, then stopped for a couple minutes, then it climbed back up, now we’re rolling.

 

[Bruno]

I love both those rubs. I just found the butter steakhouse and love it!!
Can’t beat the Costco prices either.

 

[bbqking]

It’s at about 85. Surprisingly, it looks like it forming a nice crust. I might just let it go to about 125-130 without taking off.

 

[JpsBBQ]

It’s at about 85. Surprisingly, it looks like it forming a nice crust. I might just let it go to about 125-130 without taking off.

That’s how I do them. I used to sear and roast or reverse sear but now I just roast them all the way. Get perfect doneness from edge to edge. I like to dry them in the fridge a few days to help the crust form too.

Looking good! Enjoy!

 

[bbqking]

Ok it’s off and resting for a few minutes. I just turned the temp up gradually. The last 10-15 minutes was at 500. Looks perfect!

 

[bbqking]

Sliced up.

 

[Dassman5]

Sliced up.

Excellent!

 

[abmet]

Looks delicious

 

[avrick]

Hmmm....looks delicious!
What was your target doneness? (medium, medium rare?)
Did you pull it at 115?
How long did you let it rest?
(mouth still watering)

 

[bbqking]

This was last year I think….so I do t remember. It looks a little well done…. So I probably pulled it at 125-130
P.S. It was two years ago. 2020….