Rib roast

[Drac]

Good day all,

Going to have a smallish rib roast for New Years and I was thinking that the Bradley would make for a nice cooker to get that nice even color.  Trouble is I also got to have the sear crust you get from hot ovens or the grill.  If I were to use a two step method, smoke first and than sear, would I be able to get that nce crust without over cooking?

Thanks,
Jim

[Ka Honu]

Yes.  Cook in oven (or smoker or both) at 200^o until 5-10^o below the IT you want.  Then wrap in foil and let it rest anywhere from 30-90 minutes.  Sear in 500-550^o oven (or TBE/SRG) for about 8 minutes and you're ready to carve (no additional rest needed after the sear).  Be careful how much smoke you use - most Bradley folks go 40-60 minutes.

[FLBentRider]

What the turtle said x2.

[Drac]

Thanks.  Amy should be putting on the counter now to bring up to room temp before putting it in the Bradley at 10.  I will walk her through setting it up.  By the time I get home from work it should be going good.  Wish I could but unlike her I have to work the holiday weekend  :'(

Jim