Hit this with a garlic infused olive oil for binder and seasoned liberally with a mixture of herbs and SPG. Smoked at 225 until internal hit 120. This happened quicker than I intended and I had to hot hold that temp for a couple hours making my internal bump to around 128. I cranked my smoker to 500 and reverse seared for 10 minutes. Even with the hold, I got a beautiful medium, tender and juicy rib roast. Hit my with any questions!
by FulIChubb
Dining and Cooking