2013 Xmas rib roast

[mk1]

Grass fed 7 bone on my http://www.komodokamado.com

seared at 500 for 10 minutes then about 3 hours at 250 to allow for a very uniform color/temp.

pulled at 115 with a 40 minute rest before carving.

Happy Holidays everyone!!!!

 

[pwrstrk]

If there is any leftovers I'll pay for the shipping. Even it is just a bone with some scraps on it !! Lol.

 

[Patrick_B]

If there is any leftovers I'll pay for the shipping. Even it is just a bone with some scraps on it !! Lol.

Looks like you did a truly fabulous job on that!! It is cooked to perfection if you ask me.

We did a "Bone in" this year, and it was most delicious. My part was anyway...I had to pull out, and cut off my hunk, then throw the rest back in for all the "well doners" around my place. Criminal...I know, but you gotta do what ya gotta do sometimes.

 

[cbink]

If there is any leftovers I'll pay for the shipping. Even it is just a bone with some scraps on it !! Lol.

Looks like you did a truly fabulous job on that!! It is cooked to perfection if you ask me.

We did a "Bone in" this year, and it was most delicious. My part was anyway...I had to pull out, and cut off my hunk, then throw the rest back in for all the "well doners" around my place. Criminal...I know, but you gotta do what ya gotta do sometimes.

I have that issue too! It's hard trying to cook it to please everyone!

Mk1 - that looks absolutely delicious!!

 

[BoDarville]

That roast looks just the way I like it!

 

[texasbrew]

Nice roast

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