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mosesbotbol · 10-20-2009, 06:35 AM

Last night, I made a 4.85 standing rib roast. I had two ribs and I think was 4-7 rib cut? Stop and Shop had them on sale for $4.99 an lb!

I cooked this in the WSM with nothing in the water pan. I think it is better for chicken and beef without water as it's too hard to get a crust on something that only cooks two hours with a water pan. The roast came out really good. Pulled it off at 125 degrees. I am not expert in choking the heat so much without water. I was worried it may go out, but with beef, it does not have to be in the smoke zone really. The same with chicken too.

10-20-2009, 06:35 AM	#63
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? Last night, I made a 4.85 standing rib roast. I had two ribs and I think was 4-7 rib cut? Stop and Shop had them on sale for $4.99 an lb! I cooked this in the WSM with nothing in the water pan. I think it is better for chicken and beef without water as it's too hard to get a crust on something that only cooks two hours with a water pan. The roast came out really good. Pulled it off at 125 degrees. I am not expert in choking the heat so much without water. I was worried it may go out, but with beef, it does not have to be in the smoke zone really. The same with chicken too. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's