Beef Rib Roast

[Brisket Syndicate]

Way late with this, but better late than never. Cooked a couple of beef rib roasts for Christmas Eve. Removed the ribs, trimmed the fat cap off, tied them up the best I could (my knot tying skills could use some help), and slathered them down with Mrs. O'Leary's Cow Crust. Put them on the offset smoker at 250 degrees to an internal temp of 115 and then finished them off on the ceramic. Turned out great! The whole family loved it!

[Baker Dan]

Look great !

[Henrik]

Very nice!!

[Troutman]

That's some righteous looking beef roast !!!

[RonB]

They do look great. Here's a link to how to tie a butchers knot:

https://www.youtube.com/watch?v=y6-Qcdzsp8U&t=105s

I don't use the knot often, so I have to watch this video several times before tying it.

For some reason, this link starts in the middle of the video, so you will need to go to the beginning.

[Dan Deter]

Interesting. I'll probably stick with the surgeon's knot since I know how to do that

[RonB]

Dan Deter - I don't think the knot used will affect the taste.

[Fire Art]

This is a very knotty thread 😎

[Hulagn1971]

Looks nothing short of perfection. Nice work.

[Maineac]

I'll be honest with you; I am not surprised that, "The whole family loved it!"

[jgreen]

Fantastic looking piece of meat. You got that perfect.

[Fire Art]

Awesome

[Brisket Syndicate]

Thanks everyone!!