I have a rib roast I got that is heading into the smoker here shortly. It isn't prime but is choice. I used a recipe I found on the web that uses Olive oil, minced garlic, salt, black pepper, and thyme. I put it it on the meat on Sunday morning and it has been in the fridge until today. Here is a pic of it ready to hit the Bradley.
Mark
(http://i68.photobucket.com/albums/i37/MRH1962/ribroast.jpg)
A good grade of "choice" is just fine. Go ahead and cook it and eat it. Or, failing that cook it and bring it to my house, where I can dispose of it properly.
MRH
Make sure we at least get a finished picture to drool over! :P
Looks great!
Mike
It's all done and we just finished eating, it was wonderful ;) I took it to a it of 138-140 degrees then ftc'd for 1 hour. It was very juicy and flavorfull. Here are the pics:
Mark
(http://i68.photobucket.com/albums/i37/MRH1962/DSCN0147.jpg)
(http://i68.photobucket.com/albums/i37/MRH1962/doneroast.jpg)
Nice Pics MRH. You can still see the steam coming off the prime. Now that's Smokin'. Yum.
MRH
Looks excellent! :P :P :P
Mike
super treat! :)
That looks AWSOME MRH.. Looks like good eats for sure!