A 2 rib, 6 lb Rib roast from Publix seasoned with Dale's Sauce, kosher salt, black pepper, turbinado sugar and garlic.
Added some bacon to replace the missing fat and gave the bacon a shot of pepper. On the grill indirect at 270°, starting with an internal temp of 55°
After two hours it finally reached 95° internal. I'd also given it a short hit of hickory/cherry wood at the beginning.
I pulled it from the grill and opened the vents all the way. After a 25 minute rest, the temp has risen to 105° and the grill temp has stabilized at 410°.
I put the roast back in, indirect still, with NO direct sear (that's optional) and after an hour the internal was up to 130°
I stripped the bacon off for a quick snack ;) and let the roast 'rest' for 15 more minutes on the counter, at which time the temp rose to 136°.
Looks good from here!!! ;D
Served with a sweet potato/w cinnamon butter, steamed broccoli w/ evoo SPnG, some beet horseradish and a nice Cabernet/Merlot wine.
And topped it off with a slice of the wife's homemade, home grown Key Lime pie :P
The cooking process took about 3½ hours, so if you decide to try this, give yourself ample time and don't rush it.....it's worth waiting for