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Reply to "bone in rib roast"

quote:
Originally posted by RobM:
after 3 hours temp only 104*F with probe. I have turned up the smoker to 300*F. Maybe it will get to 135*F in the next hour and I can lower to 140*F for the hold. I need to serve it by 8pm EST.


How did it come out? At 104 you're not far off. What I would have done is put the RR in a hot oven to get a good crust one.

One secret. Let it rest at least an hour before cutting. Trust me on this, if you do it, it will be more tender as well as the juices won't run out all over the place.
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