smokeylips Posted June 29, 2010 Report Share Posted June 29, 2010 Cooked this beautiful cut of meat a few days ago. Turned out pretty well but next time I will do the reverse sear! I bought my baby a smoked bone at the butcher to, that's him enjoying it by the KK. Quote Link to comment Share on other sites More sharing options...
Duk Posted June 29, 2010 Report Share Posted June 29, 2010 That actually made my mouth water--nice job smokeylips Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted June 29, 2010 Report Share Posted June 29, 2010 Judging by that last pic - I was surprised that this was not a reverse sear! Very uniform cook throughout without the usual brown to red color. I'd say keep doing what you're doing! Good cook! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 30, 2010 Report Share Posted June 30, 2010 Home Run.. Knocked out of this World! Serious Food Porn... Even the uncooked meat shot has me flustered... Wish I could be meat like that here.. Seriously beautiful.. Thanks for sharing.. Quote Link to comment Share on other sites More sharing options...
Tucker Posted June 30, 2010 Report Share Posted June 30, 2010 excellent cook! - thanks for the pics. yup, can't leave the dog out. how long was the cook? Quote Link to comment Share on other sites More sharing options...
smokeylips Posted June 30, 2010 Author Report Share Posted June 30, 2010 I did it indirect with hickory for about 4 hrs and it was about 5 lbs of meat. It had lots of flavor from the smoke but I like it when the outside is a little crisper. That is why I would sear it next time. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted June 30, 2010 Report Share Posted June 30, 2010 I did it indirect with hickory for about 4 hrs and it was about 5 lbs of meat. It had lots of flavor from the smoke but I like it when the outside is a little crisper. That is why I would sear it next time. OK - now I get it. I thought you had prepared the Rib Roast by searing first then followed by an indirect cook. That explains the very uniform color from middle to outside. I can see where you might want to sear the outside but don't do it too long - you've got a good looking finished product on your hands! In fairness, I did my last Rib Roast with the reverse sear and will never go back to searing first! Quote Link to comment Share on other sites More sharing options...
T Rex Posted June 30, 2010 Report Share Posted June 30, 2010 Hey Smokeylips, outstanding. I have a Prime Rib roast in the freezer that I bought on sale that I am anxious to try......... good job! T Rex Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 1, 2010 Report Share Posted July 1, 2010 I do mine with a sear at the end too. I've never tried the sear first, but haven't found a reason to change the plan either viewtopic.php?t=2862 Quote Link to comment Share on other sites More sharing options...
