[azkitch]

I voted for rib roast in the poll, and I was sure I wasn't going to be able to afford one. So I decided I was going to smoke a meat loaf; I have yet to do one. I was going to treat myself to a jar of Bone Sucking Sauce after all the reviews I'd read. And I was going to grab some apple chunks to smoke with. The Arrowhead BBQ Galore has no discount program for azbarbeque members, and they want $7.99 for the 16 oz. jar of Bone Suckin'. At my pay grade, that wasn't gonna happen.
Tiara and I continued on our merry way, heading out to get fresh green beans and milk on sale. And then, YAY Basha's!! Rib roast for $3.49, I believe it is...Just checked the ad, $3.47, and good thru the 28th. This is large end, but we'll just have to put up with the cheap s#!t, eh? So I get to smoke my rib roast this year. Merry Christmas to me!!
And Merry Happy Christmas, Hanukkah, Kwanzaa, Festivus, feast of Mithras, Saturnalia
What EVER!

[PAT YOUNG]

Way to go DAVE!!!!

[chefrob]

very nice kitch...........

[jmcrig]

Not bad buddy. I'm doing one of those myself. I'll post pictures later. Got to finish the eggs benedict first.



MERRY CHRISTMAS

[azkitch]

Here it is. I'm gonna be slicing in a half hour. Tiara and I slapped together a rub and coated it. Smoked to 125, rested while I transferred the coals to the Weber, cooked indirectly in an incredibly hot Weber for about 10 minutes. My next door neighbor has a small forest of rosemary next to his front porch--and I just found out!--so I burned a hunk of it when I finished the roast in the Weber. Whoo-ee it smells good!




Not real moist this time, and too medium...oh, but that rub!! WOW!

[jmcrig]

As promised, going into the smoker.



Dave, looks like all that rib is missing is horseradish. You and your family enjoy it.

[jmcrig]

Here we are at 80 degrees;



 

[jmcrig]

Ready to slice this baby;





And this is ready to be eaten;



Pulled it at 130 degrees, should have pulled at 125 degrees. But it still melt in my mouth.

Merry Christmas Everyone.

 

[chefrob]

both look great guys!

[brandon]

Both look great to me. I bet they were both excellent. From what I have found most recipes say to pull at 125F for medium rare but I have found 118-120 to have better results with a rest time of 30 minutes to an hour. For cooks where I need a long hold of 4 hours or more I cook to 118F and let sit uncovered for 10 minutes before setting in a Cambro till service. This keep it from continuing the cook while resting. i would rather it be rare than overcooked, you can fix undercooked but are stuck with overcooked. Glad both your cooks worked out for your holiday meals. 

[azkitch]

Yeah. That's what I wanted mine to look like! Good stuff there, Mark!

[Gizzy's Smokin Crew]

Both Look Awesome........Great Job

[azchoctaw1]

  in the background is that a Beer from So. Central Am. country Amigo?