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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
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the perfect rib roast

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  • Finley
    Charter Member
    • Mar 2015
    • 8
    • Port Orange, Fl
    • Weber Genesis Silver Gas grill
      Weber 26 Kettle Charcoal with 2 red bricks laying on side
      Maverick ET-732
      Thermapen

    the perfect rib roast

    fourth year for bonless reverse sear . Trimmed,tied and dry brine with kosher salt for three days
    Attached Files
  • Finley
    Charter Member
    • Mar 2015
    • 8
    • Port Orange, Fl
    • Weber Genesis Silver Gas grill
      Weber 26 Kettle Charcoal with 2 red bricks laying on side
      Maverick ET-732
      Thermapen

    #2
    then rub with your oleary rub
    Attached Files

    Comment

    • Finley
      Charter Member
      • Mar 2015
      • 8
      • Port Orange, Fl
      • Weber Genesis Silver Gas grill
        Weber 26 Kettle Charcoal with 2 red bricks laying on side
        Maverick ET-732
        Thermapen

      #3
      next, slow cooked on weber 26 kettle at 225 for 3 1/2 hours. roast was 19.45 pounds.
      Attached Files

      Comment

      • Finley
        Charter Member
        • Mar 2015
        • 8
        • Port Orange, Fl
        • Weber Genesis Silver Gas grill
          Weber 26 Kettle Charcoal with 2 red bricks laying on side
          Maverick ET-732
          Thermapen

        #4
        Pulled off of Weber kettle at 127 and seared on Weber gas grill for 12 minutes
        Attached Files

        Comment

        • Finley
          Charter Member
          • Mar 2015
          • 8
          • Port Orange, Fl
          • Weber Genesis Silver Gas grill
            Weber 26 Kettle Charcoal with 2 red bricks laying on side
            Maverick ET-732
            Thermapen

          #5
          roast before slicing and I did not let it rest
          Attached Files

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5919
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #6
            That is another monster hunk of meat!

            Comment

            • lschweig
              Former Member
              • Jul 2014
              • 979
              • Oswego, Il

              #7
              Now that looks super gooood!

              Comment

              • Finley
                Charter Member
                • Mar 2015
                • 8
                • Port Orange, Fl
                • Weber Genesis Silver Gas grill
                  Weber 26 Kettle Charcoal with 2 red bricks laying on side
                  Maverick ET-732
                  Thermapen

                #8
                Perfect medium rare, OMG. eat yalls heart out. It dont get no better than this, Thanks to this web site for your great advise, I have been cooking reverse sear for two years and I cook beef,chicken and pork. No more dried out meat. wish I was better at pictures and posting pics on this web site
                Attached Files

                Comment


                • bbqoaf
                  bbqoaf commented
                  Editing a comment
                  Looks terrible, I'll eat it for you so you don't have to.
              • ecowper
                Founding Member
                • Jul 2014
                • 3476
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #9
                That's a beauty!

                Comment

                • Steve B
                  Club Member
                  • Jun 2016
                  • 3065
                  • Rockland county New York
                  • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                    Yoke Up custom charcoal basket and a Grill Wraps cover.

                    22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                    Napoleon gas grill (soon to go bye bye) rotting out.

                    1 maverick et-733 digital thermometer - black
                    1 maverick et-733 - gray
                    1 new standard grilling remote digital thermometer
                    1 thermoworks thermopen mk4 - red
                    1 thermoworks thermopop - red

                    Pre Miala flavor injector
                    taylor digital scale
                    TSM meat grinder
                    chefs choice food slicer
                    cuisinhart food processor
                    food saver vacuum sealer
                    TSM harvest food dehydrator

                  #10
                  Outstanding piece of meat. Ain't it great how much we're all learning here and how much better we're all cooking.

                  Comment


                  • Finley
                    Finley commented
                    Editing a comment
                    yes it is amazing. and it gets better
                • DWCowles
                  Founding Member
                  • Jul 2014
                  • 9703
                  • Smiths Grove, Ky
                  • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                  #11
                  Beautiful!

                  Comment

                  • fuzzydaddy
                    Charter Member
                    • Nov 2014
                    • 4970
                    • Winchester TN
                    • Hardware
                      Blackstone 36” Griddle.
                      Slow 'N Sear Deluxe Kamado & Kettle Grill.
                      Slow 'N Sear (1.0, Deluxe, 2.0).
                      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                      Weber Chimney Starters (regular and compact).
                      Joule, Instant Accu Slim.
                      GrillGrates.
                      Maverick XR-50 [my favorite].
                      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                      Consumables / Favorites
                      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                    #12
                    Welcome to The Pit Finley and thank-you for the introduction! That is a fantastic looking roast. Just gorgeous!

                    Although you've been with us for some time (and likely read this dozens of times on others' intros), here's your very own link to the homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

                    Also, it's very important that you:
                    1. Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
                    2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

                    Hope to hear & see more from you!

                    Comment


                    • Finley
                      Finley commented
                      Editing a comment
                      See if this helps, I went to signature and made some changes.Thanks for help.

                    • fuzzydaddy
                      fuzzydaddy commented
                      Editing a comment
                      Signature looks great and you are welcome.
                  • Nate
                    Banned Former Member
                    • Apr 2015
                    • 3808
                    • Quarantined

                    #13
                    That looks awesome... Welcome to the pit from Indiana.

                    Comment

                    Announcement

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                    Meat-Up in Memphis 2021

                    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                    Click here for details. (https://amazingribs.com/memphis)
                    See more
                    See less
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                    Meat-Up in Memphis

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