|
Post by BBQ Butcher on Jul 19, 2005 11:18:07 GMT -5
Rubbed with a lite coating of Dale's, Kosher Salt, granulated garlic, black pepper and some Rosemary. Will cook later, indirect at approx 350° with a chunk of hickory wood. Was going to use cherry, but I'm either out or have misplaced it. Follow up pics later this evening or in the morning. Ahhh.....laziness is great ;D I did find the cherry after rearranging the garage So I had a mix of hickory and cherry. Must admit, and so did wife and company (who is now convinced that ceramics are the only way to go!!), that this was by far the bestest rib roast I've ever done!! ;D Dinner was served with baked taters cooked along side the rib and a simple tossed salad. A few bottles of red vino, too
|
|