Easter dinner was a standing rib roast cooked in the infrared Big Easy cooker. Seasoned the roast with simple rub of salt, pepper and some Italian seasoning and let air dry in the fridge for about 4 hours. Sprayed with some peanut oil and put in TBE on a rack about midway up in the cooker. I left the mesh lid on for the whole cook and it took somewhere around 2 hours to get up to an IT of 140 (my wife's preference, a little more done than I prefer). It was just under medium in the middle and still very juicy in the infrared cooker. Served with mashed potatoes and a green bean casserole and a nice Riesling wine (the cook had a couple of Sparky's Fat Tire specials while cooking).
Let's see if the photo posting lessons I got from Dee work.
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