Rib Roast

[OldHickory]

A special sale in the market --Rib Roast for $ 4.99, choice.  I couldn't resist.  Into the Bradley @ 190* until IT @ 129* then FTC for 1/12 hrs.   



OO, S&P, GP, OP, hickory smoke.




Carve and serve with garlic mashed potatoes,  Au jus, smashed cucumber salad, home made sourdough bread.




Moist, tender, rare edge to edge, soft taste of smoke. 

[manfromplaid]

WOW

[_Bear_]

Very nice

[Habanero Smoker]

Nice work! This cut has become my favorite for roasts and steaks.

[watchdog56]

Looks excellent. What was your ration of salt,pepper garlic and onion powder?

[TMB]

Makes me droooooooooooooooooooooooooooollllllllllllllllllll!

[OldHickory]

Looks excellent. What was your ration of salt,pepper garlic and onion powder?

Ratio 1:1 KS and BP as desired, 1/4 tsp GP, 1/4 OP for this roast.  The size of your roast and taste will determine your ratios.

[Edward176]

Wow, that really does look fantastic. Thank you for the pic, What was the weight and how long till ready? 

[OldHickory]

Wow, that really does look fantastic. Thank you for the pic, What was the weight and how long till ready? 

Roast was 5# including bones.  Cook time was 4 hr plus 1 1/2 hr FTC .

[watchdog56]

Thanks. Have to do a couple for Son-in-laws birthday dinner in a couple of weeks.

[manxman]

That looks fabulous and done to perfection. Bone in rib roasts are a family favourite as is rib eye steak.

[watchdog56]

I have read that the salt should not go on overnight because it dries out the meat. The other ingredients is fine. Did you put salt on the night before with the rest of the spices?

[Habanero Smoker]

I always salt and apply my wet rub the night before. I wrap the meat tightly with plastic wrap. The salt will pull out some moisture the first few hours, but since it is wrapped tightly the moisture stays next to the meat. After a few hours the moisture (or most of it) will be drawn back into the meat.

[watchdog56]

Thanks for the info.

[watchdog56]

So I have a 7 1/2 lb and a 6lb roast to do. Not sure how much seasoning I need but what I am thinking of doing for a rub is this;

1 Cup black pepper
1 Cup kosher salt
2 Tbsp onion powder
2 Tbsp garlic powder

Mix it in a plastic bag and rub on roast and wrap in cello in trig overnight.

My question is does that look like to much rub or not enough to do both roasts?