Rib Roast

[Old Hickory]

Old Hickory that is one great looking roast! It almost looks like a Tri-tip! That thing has the same shape

Congrats in the anniversary too. You have been married longer than I have been alive. That is quite an accomplishment!

Thanks for the kind words everyone.  Mike, these 40 years with this Lady have been wonderful.  She always has my back and is my right hand.  I am a Lucky Man.

[Wingman]

Drooling here!  I happened to notice that your reverse sear produced a reverse quadrillage, light instead of dark.  Maybe that happens a lot with a reverse sear but I don't remember seeing that before.

  She always has my back and is my right hand.  I am a Lucky Man.

I have one of those too (42 years for us) and I thank my lucky stars every day. 

Dean

[squirtthecat]

Great dinner, and Happy 40th!

[Ka Honu]

... reverse quadrillage, light instead of dark.  ... I don't remember seeing that before

The light marks are (only on the bottom) where the meat sat on the rack and didn't absorb smoke when in the Bradley.  Since they're slightly indented, they don't make contact and darken when seared afterwards on a flat surface (cast iron skillet).

[Old Hickory]

Ka Honu is spot on with his analysis (as usual ).  Notice the pic of the roast when removed from the smoker and before the sear.  That is the other side if the roast away from the rack.

[Wingman]

Yeah, I knew how it happened.  I just thought it was cool and didn't remember seeing that before.  Since a reverse sear is the only way I know of to produce this effect, I was just wondering if it happens more often and I just haven't noticed it before.