My first boneless rib roast on my LBGE. Reverse seared at 115 degrees internal on indirect then raised to 500 degrees at two to three minutes per side to sear at a final temp of 135 degrees. Came out perfectly rare-medium rare. Trimmed the fat cap back to about 1/8 or less and rubbed with EVOO and Montreal Steak seasoning. Served up with sour cream and garlic mashed potatoes and steamed veggies with garlic toast and Au Jus gravy, and grilled button mushrooms and onions in butter. Of course I rinsed it down with a few cold ones.
Posted on: Sun, 04 Jan 2015 02:07:33 +0000
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