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Old 07-06-2012, 12:50 PM   #1
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Rib roast

Anybody have a great reciepe for smoking a rib roast?

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Old 07-06-2012, 01:29 PM   #2
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Can't help you there. IMO, a rib roast is a tender cut that really doesn't need low and slow to break it down for tenderness. If you're looking for smoke flavor, maybe a couple hours of cold smoke and then roast it off.
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Old 07-06-2012, 01:32 PM   #3
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I was thinking starting at 450 for 20 minutes then 325 for the rest. How does rubing the roast with worchestire then a montreal rub, smoked with apple? What do you think?

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Old 07-06-2012, 01:51 PM   #4
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Those temps are in the range of roasting. Now I will roast over hardwood. As far as seasoning, I wouldn't go any more than S&P. Thats just me though. I do a Cuban style pork roast in that temp range as well.
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Old 07-06-2012, 01:56 PM   #5
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Hi Craig, thanks, Joe
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Old 07-06-2012, 02:42 PM   #6
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I like a half and half mixture of Montreal Chicken and Montreal Steak for a rib roast.

I did a big venison roast on my smoker and wrapped it in bacon first.I discarded the bacon after.
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Old 07-12-2012, 07:42 PM   #7
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My goto seasoning for rib roast is heavy salt and pepper, crushed garlic and fresh Rosemary.
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Old 07-23-2012, 08:45 PM   #8
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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
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Old 07-23-2012, 09:09 PM   #9
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Quote:
Originally Posted by Savannahsmoker View Post
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
That truly is a thing of beauty.
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Old 07-23-2012, 09:40 PM   #10
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Savannahsmoker....perfection!!
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Old 07-23-2012, 09:50 PM   #11
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Quote:
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.

Yummmm!!
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Old 07-29-2012, 10:27 AM   #12
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Savannah,

Looks divino ... thanks for posting ur foto ...

Have great summer,
Ciao, Margi.
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Old 08-29-2012, 03:42 AM   #13
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Quote:
Originally Posted by Savannahsmoker View Post
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
That looks lovely
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Old 09-05-2012, 07:41 PM   #14
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That is a work of art right there!!!!!!!!! Wow!!!!!!!!!!!!
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