Did my first rib roast this past weekend. Did a quick browse through the forum, but I just can't seem to get the search function to work as well as I'd like......heck, we don't need no stinkin' instructions anyway, right?
3 rib roast, about 7 pounds. 4 hours of "cold" smoke (no main burner). Box temp got to about 158 deg F and stayed there. Pulled it out, wrapped and put it in the fridge overnight. Pulled out and let come to room temp (about 3 hours) and then cooked as I normally would......simple salt/pepper/garlic rub, 20 minutes at 500 deg followed by 325 deg until internal temp of 122 deg. Remove and rest for 20 minutes.
I was hesitant to do the entire thing in the BS because I didn't know how the crust would turn out a low temp.....
Results were great. Medium rare and just the right amt of smoke. I'm starting to like this thing!
Yes they do grow on ya fast.I have 2 smokers going every weekend.Good job.Keep us posted on any other projects. ;)
Wow, Dave. Thanks for posting your experience. That sounds exactly like what I'd like to try over the holidays, and dovetails with a thread elsewhere on the forum about smoking the top loin cut. I like your idea. So, how "smoky" was the taste with your schedule -- subtle, medium-moderate, or heavy?
I'd prob call it medium. Nicely noticable, but didn't over power at all.