We had a 4-bone rib roast in the freezer that we bought on sale and it needed to be cooked; too big for my vac-seal bags and it was getting old. It had the bones cut off and tied back on. I would normally rotiss this for about an hour and a half at 350° leaving a roast with varying degrees of doneness with the center being med-rare. But my thought this time was to try to get cover to cover med-rare with a slightly crispy bark. I love the bark from the 350° cook where the maillard reaction has added those scrumptious flavors. But this cook would be done as low as my grill would go which turned out to be about 200-210°. If the MAK had a rotisserie this is where it would be but it doesn’t so onto the gasser. I figured when it was close to the end I would crank the heat to try to crisp it up a bit more. I counted on this cook taking 3-4 hours for a 7.5 lb roast but not so. I was closing in after only 2.5 hr. so instead of cranking the heat to 500°+ I set it to 350° to try to drag it out to dinner time. Removed it at 130° IT and let it rest for 15-20 min. It was going to be an early dinner no matter what. To the proof –
I cut the bones off to make the roast more uniform and to make more bark.
I rubbed it up with a very delicious garlic paste that my wife makes and hit the bones with M-3.
Ready to rest.
Most uniform doneness I’ve gotten.
I took an end piece - lots of bark.
A little horseradish sauce and vidalias sautéed in EVOO, splashed with a little balsamic vinegar just before serving. OMG good!
Next time I will crank the heat at the end but this was a very satisfactory result.
Thanks for looking.
