So, this was pretty simple. I salted early in the morning, and right before the cook I rubbed with pepper, garlic powder, and something I have called "Red Meat Rub", it has other rubby type stuff in it.
I started it with the lid closed, but temps ran really really hot, like 450*+; So after about 15 minutes I ran it the rest of the cook with the lid open. It was plenty hot, two full baskets. I took it to 130* because we had three guests plus Mrs Mosca who prefer medium. With the Thermapen it was easy, the rotisserie spins very slowly. The cook took about 100 minutes all told.
This was pretty much one of the best damn rib roasts ever. Even done to medium, it was tender and juicy and meaty.
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I started it with the lid closed, but temps ran really really hot, like 450*+; So after about 15 minutes I ran it the rest of the cook with the lid open. It was plenty hot, two full baskets. I took it to 130* because we had three guests plus Mrs Mosca who prefer medium. With the Thermapen it was easy, the rotisserie spins very slowly. The cook took about 100 minutes all told.
This was pretty much one of the best damn rib roasts ever. Even done to medium, it was tender and juicy and meaty.
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