Originally Posted by Savannahsmoker
We roast a rib roast on our Traeger sort like red dog 8021.
Stuff with about 10 cloves of garlic, apply Mediterranean Sea Salt, fresh ground pepper. Roast for twenty minutes at 425, reduce temperature to 200 until internal temperature of 130 is reach. Pull, tent foil for 20 minutes and slice.
Looks like this
Oh my. I could bathe in that, SS. And every so often, take a few bites.