Reply to "bone in rib roast"

Former Member

quote:
Originally posted by RobM:
I feel honored to have Smokin Okie respond.
Rob

Well here's another one

So looking at the photos, the outer edge is a little darker than the middle. That's from bumping the temp up to 300 and the outer portion cooks to a higher doneness (hence the darker, not red color).

Smoke it at 180 to 200 for HOURS and never bump the temp until the crusting step and you'll see a big difference in the internal color.

I also shoot for a finishing temp of 125. Once you slice it, the pink goes away anyway once it's exposed to air, but it will be more tender.

12/17/139:36 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...