Rib roast On the Eve

bbqking

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Phoenix,Az
Grill
EX6, 3, 22” kettles, 18” kettle and a e310 gasser
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.
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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! 😂
 
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.
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I love both those rubs. I just found the butter steakhouse and love it!!
Can’t beat the Costco prices either.
 
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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.
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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!
 
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!
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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)
 
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….
 
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