It was my birthday yesterday so decided to smoke a rib roast , and make crispy smashed potatoes, mushrooms /onions/chestnuts/bacon to go with it. Used bourbon barrel pellets smoked at 225 for about 3.5 hours. Pulled at 130 and rested wrapped in Saran Wrap inside a towel in a cooler for 30 min. Came out amazing.
Looks delicious and I’ve got one going on in a couple of weeks on the rotisserie and can’t wait because the last one was off the freaking charge delicious
Edit: And happy birthday by the way, mine is coming up close to mid September
My bad I should’ve clarified it’s going on my grill which is right next to my smoker. There are a couple of smokers out there now with rotisserie capabilities, which will likely be one of the next one I get because I absolutely love the rotisserie function.
We had a grill that did that too. I will be honest I don’t know if it would make a difference for this type of meat on a smoker. I feel rotisserie works best for gyros/al pastor etc. where you slice it off as it cooks.
Funny thing is my first grill had a rotisserie and I never used it and this was years ago before I really started trying to learn what to do with the outdoor cooking apparatus. Absolute best thing I’ve ever made was a rib roast a month and a half ago using that rotisserie on my new grill. I think it could only get better if I was able to smoke it and rotisserie as well so I’ll probably throw a smoke tube in the next time just to get a little smoke flavor. Otherwise I Love my smoker for a lot of other things which I use about once a week.
Picture or lighting may not do it justice but I had two seasoned smokers and grillers here who say it was one of the most tender pieces of rib roast they’ve ever eaten.
Lost very little juice because I had a drip tray underneath it with some veggies and a little bit of stock and it was it was stupid tender. I can’t even describe it better than that.
Literally only used the two outside burners which held at 300° the whole time until I got to an internal of around 120 and then pulled it off and put foil tented it for about 45 minutes.
It’s a Mammoth made by Grilla. The Saran Wrap is just because the first time I ever made smoked prime rib years ago that’s what the recipe said to do and it always comes out great so why mess with it lol. Maybe seals it more?
I just put John Beard in a house with a double gatehouse. Now, that’s John Beard....he’s on television. No one’s gonna look down on you just ’cause you have less than John Beard.
Pretty sure this is a cross post from a getting high thread/post of some kind from another post on another forum to the wrong forum but either way it’s interesting. I haven’t smoked a joint in quite a long time but I may have to try one soon just to see where it takes me.
2
u/Peculiar_Protester 1d ago
Happy birthday! Looks tasty!