Post by BBQ Butcher on Dec 25, 2007 6:19:41 GMT -5
A 2 rib, 6 lb Rib roast from Publix seasoned with Dale's Sauce, kosher salt, black pepper, turbinado sugar and garlic.
Added some bacon to replace the missing fat and gave the bacon a shot of pepper. On the grill indirect at 270°, starting with an internal temp of 55°
After two hours it finally reached 95° internal. I'd also given it a short hit of hickory/cherry wood at the beginning.
I pulled it from the grill and opened the vents all the way. After a 25 minute rest, the temp has risen to 105° and the grill temp has stabilized at 410°.
I put the roast back in, indirect still, with NO direct sear (that's optional) and after an hour the internal was up to 130°
I stripped the bacon off for a quick snack
and let the roast 'rest' for 15 more minutes on the counter, at which time the temp rose to 136°.
Looks good from here!!! ;D
Served with a sweet potato/w cinnamon butter, steamed broccoli w/ evoo SPnG, some beet horseradish and a nice Cabernet/Merlot wine.
And topped it off with a slice of the wife's homemade, home grown Key Lime pie
The cooking process took about 3½ hours, so if you decide to try this, give yourself ample time and don't rush it.....it's worth waiting for
Post by BBQ Butcher on Dec 27, 2010 5:16:58 GMT -5
Anatomy of a 5 lb Finney Style Rib Roast
The following is to be used for reference only and the actual cook in your grill may take a shorter or longer time.
The 2-rib bone-in 5 lb rib roast was seasoned with Dale's Sauce, Kosher Salt, Smoked Black Pepper, granulated garlic and
and a touch of Turbinado sugar. It was then placed into a plastic bag for five days of TLC.
It took a total time of 3:45 minutes from the time it went on the grill until carved for serving.
All cooking was done indirect.
Meat went from a cold fridge at 35° internal temp to a 250° grill.
After 2 hours the internal temp of the meat was 87°
At 2½ hours it was up to 101°
It was then pulled from the grill and lightly tented with HD foil.
Grill was bumped to 400°.
After a 15 minute rest the temp was 109° and put back on the grill.
Forty -five minutes later we had an internal temp of 133° and meat was pulled from the grill.
Once again the roast was lightly covered with foil and allowed to rest for 10 minutes.
This ugly little morsel was then carved at 139°.