Tried something new this year, instead of cooking the roast tied the bones, I tied them to the spinalis to stop it from overcooking and leaving you with that grey band.. and it definitely worked.
Smoked at 220° until 120° internal, 5 mins in the oven on broil lathered in butter.. comes out perfect every time. Slicing the rest up for some sandwiches during the week 😮💨
by Muted-Mud-8341
9 Comments
I was not prepared for that money shot 🥵
You literally tied the bones to the underside of the roast. The spinalis is that muscle that you see on the top/right of the roast.
You tied the bones back exactly where they were taken from. Which is actually the right move. But your post is horribly misinformed.
Ummm
Oops…I did it again
Damn near perfect
r/oddlyarousing
Honest question, do you think smoking makes a difference here? Do you think it would be pretty much the same if you did the same thing but instead of smoking, you used an oven? Coming from an avid smoker
*sigh*… Unzips. Honestly though, that spinalis is one of the best I’ve ever seen. Best part of a cow IMO. Nicely done.
For a rib roast I wouldn’t say it’s a night and day difference.. but there’s definitely an added flavor from the smoke but I’ve only ever done 2-3 ribers that finish in 3 hrs now if you smoked a whole 7 rib loin for a couple hours I think there would be a noticeable difference just because it’s able to absorb more smoke flavor… think of it like a brisket if you cooked it low and slow in the oven versus a smoker.
I love mine just because of how versatile it is and simple it is to use maybe just because i’ve cooked so much and i’ve kinda gotten the idea how everything looks and feels when it’s done apposed to going by temp.