jonj Posted November 24, 2023 Report Share Posted November 24, 2023 For our second Thanksgiving dinner this year (first was with my sisters with turkey, etc.), I decided to go with a boneless rib roast instead of turkey. Dry rub, refrigerated overnight, smoked at 200°F over cherry and apple wood for 2 hours, then seared (1 - 1 1/2 minutes per side, sear grate) at 475°F. I returned it to the KK main grate for another 20 minutes at 375°F to an internal temperature of 124°F, then foil and towel wrapped and placed in a cooler to rest for 1 1/2 hours (temp rise to 132°F). Served with roasted sweet potatoes, brussels sprouts carbonara, herbed stuffing with turkey gravy, horseradish cream sauce and/or au jus, 2003 Caymus Special Selection cabernet sauvignon and 2009 Schramsberg sparkling wines. 14 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 28, 2023 Report Share Posted November 28, 2023 Looks great !!!! 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 30, 2023 Report Share Posted November 30, 2023 🤤 Quote Link to comment Share on other sites More sharing options...
Poochie Posted December 1, 2023 Report Share Posted December 1, 2023 Cooked to perfection!! 1 1 Quote Link to comment Share on other sites More sharing options...
