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Bone-In Rib Roast
I smoked a bone-in 5 lb. Rib Roast on July 4th. It was awesome!
Rubbed it with an olive oil rub of fresh rosemary, dried rosemary, tarragon, pepper, onion powder, paprika, garlic powder and a generous rub of sea salt. Let it stand in the fridge for the rub to set. Grilled it indirect on the high rack with the lid closed for 2 hours. Used hickory in my smoker box. Maintained 350 degrees. Let it stand for 25 minutes. It was medium medium rare (perfectly pink) and plenty flavorful. Used a meat thermometer and pulled it off the grill at 140 degrees.
Served it with corn-on-the-cob and Cuban-style black beans!
Awesome 4th of July grilling experience!
Party on!
Rubbed it with an olive oil rub of fresh rosemary, dried rosemary, tarragon, pepper, onion powder, paprika, garlic powder and a generous rub of sea salt. Let it stand in the fridge for the rub to set. Grilled it indirect on the high rack with the lid closed for 2 hours. Used hickory in my smoker box. Maintained 350 degrees. Let it stand for 25 minutes. It was medium medium rare (perfectly pink) and plenty flavorful. Used a meat thermometer and pulled it off the grill at 140 degrees.
Served it with corn-on-the-cob and Cuban-style black beans!
Awesome 4th of July grilling experience!
Party on!
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Comment by Steve R. on July 9, 2009 at 4:03pm -
Sounds perfect Mark! I'm going to have to try it too. Thanks!
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