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Here's my plan for an 18 lb. bone-in rib roast on the Smoker on Christmas Day. Feedback, tips, advice, and recommendations are most welcomed.
-Roast sits out on the kitchen counter for 2 hours prior to placing on the Smoker
-Rub oil all over the roast, with kosher salt, and cracked black peppercorns rubbed in, and garlic paste spread between the ribs and the roast
-Smoker temp (mostly charcoal, with only a couple chunks of pecan or oak) will be 225 degrees (no more, no less)
-Estimating approx. 30 minutes per pound, so around 9 hours cook time, or until I get the internal temp. to 118 degrees.
-Tent roast in foil in kitchen while I crank oven to 500 degrees.
-Blast the roast for just 7-10 minutes in 500 degree oven to form the crust.
-Re-tent the roast on counter for 45 minutes to an hour before serving.
Aiming for a serving temp. of 137 degrees.
Whaddya folks think of my approach? The inspiration for temp. Methodology is from Alton Brown, and it is sound logic for controlling the cooking temps. Versus the opposite approach that most folks use (I.e., start high, and lower temp).
Scott in Flower Mound, TX
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