I used the low and slow method.
- Cook at 200-210. I figured on 45 min/pound.
- Pull it out at about 125 and FTC it.
- Preheat oven to 550 just before dinner and put the roast back in for about 10 minutes.
7.6 pound semi-boneless, USDA Choice.
Sounds simple. Well, it hit 125 at 34 min/pound. So I learned something. Then the company called saying they were running late. The end result was: cook time 4 1/4 hours, FTC time 5 1/4 hours! But it came out melt-in-your mouth good. A few pics.
Dried in the fridge overnight.
Ready to go into the oven with a salt & pepper rub.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ribs1.jpg)
IT of 125. Ready to FTC.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ribs2.jpg)
First couple of slices. My wife likes the outside sliced fairly thin.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ribs3.jpg)
Cut off the ribs and slicing it up. Those ribs are going to be good too.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ribs4.jpg)
Looks good Arnie.
Don't you love it when they call and change the plans at the last minute?
They called me and wanted supper 2 HOURS EARLIER!!!
I upped the temp from 200F to 225F with good results. I'm still going to do the next one @ 200F