It's near that time of year that I see lots of rib roasts on sale here, and I want one!!!!
The problem is that I am cooking for one..... Me.
So I'm looking for suggestions as to how to deal with roasts in the 5lb. to 10lb. or greater range.
In the past I've targeted rare or med rare as my temp to finish at which has worked for the first slice. Unfortunately later reheating has ended up with a product that is too done....
This year I'm looking for new suggestions as to how to deal with these roasts.
I'm thinking that I should smoke it and remove it at a much lower temperature, and then slice it.
From there, for my first cut I'll pop it back on a hot grill and finish to the doneness I'm looking for. The remainder I'll freeze individual slices to be put it on the grill at a later time.
What temperature would you suggest as a target to pull it from the smoker the first time???
Thanks,
MM
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