BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Non-Smoked Recipes => Topic started by: ArnieM on December 26, 2009, 08:21:40 AM

Title: Christmas Rib Roast in the Oven
Post by: ArnieM on December 26, 2009, 08:21:40 AM
I used the low and slow method.

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)
Title: Re: Christmas Rib Roast in the Oven
Post by: FLBentRider on December 26, 2009, 08:26:55 AM
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
Title: Re: Christmas Rib Roast in the Oven
Post by: deb415611 on December 26, 2009, 09:41:46 AM
Are there leftovers?  I can claim them in 20 minutes :D  Looks great Arnie!!