When we decided to have smoked bone-in rib roast for Christmas and Kroger’s put them on sale, I decided to offer them to my BBQ friends for their Christmas meal - I ended up cooking three and a half whole roasts. I cooked two whole ones (one for us), a 4 boner and two 3 boners – with the other 4 ribs going into 2” thick bone in rib steaks for my freezer – I’ve wanted to grill steaks like these at home. Click on any photo to enlarge.
I got my rub made up on Thursday and prepped the meat on Friday in preparation of a Christmas Day of cooking in the cold and snow. I’m sure glad I did a temperature survey on my smoker a couple of weeks ago so I’d know which pieces of meat to put where. For the prep, I cut all but 1/8” of fat from the roasts (including most of the tail fat which is still on the steaks above), then scored the fat cap on a 1” diamond pattern to allow the spices to get thru. I got busy and forgot the pics.
Let's get this salad out of the way so we can get to the serious food.
The main goal of cooking at a low pit temperature and searing the outside at the end is to minimize the amount on well-done meat around the outside and try to achieve the same color across the roast. It’s called a reverse sear. Here’s my plate and I believe it worked just right (steaks can be cooked this way as well).
All in all, it was a terrific Christmas at Almost Heaven South and I hope yours was as well.