The Grinch (me) cooked our traditional “roast beast” (standing rib roast) for Christmas dinner. An 8 3/4 pound piece of heavenly protein. Rubbed in EVOO, layered with Top Secret followed by a layer of granulated garlic powder and finally a light layer of kosher salt. Onto the MAK at 225 for several hours of hickory smoke. Bumped the temp to 350 to finish. Here a shot of the “beast” cooking.
This is the “beast” getting ready to rest while the rest of the meal was finished up.
I didn’t discover that I hadn’t taken any more pictures until I downloaded them. Turned out to be one of the best “roast beasts” I have ever cooked. The meat from from my new butcher. He’ll see more of my business.
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