Merry Christmas you beautiful people! I wanted to share my rib roast that I smoked for Christmas Eve.
Dry brined for 2 days with SPG. Smoked at 225 until IT 120. Basted it every 30-45 min with the fat I rendered down the night before from the trimmings. Rested for 45 min while I cranked the heat up on the smoker to “high”. Seared it for about 7 minutes and then dug in.
by Samantha_0528
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Damn man. Looks great. Save some women for the rest of us.