Smoked Rib Roast
- rib roast, at least 3 ribs
- dried or fresh rosemary (I grow a variety called BBQ rosemary which works great for this recipe)
- Cut slits in the top of the roast and insert a clove of garlic and (if you have fresh rosemary) a sprig of rosemary in each.
- Combine salt, pepper (and finely crumbled dried rosemary if that's all you have). Rub over the top of the roast wrap it or bag it and refrigerate 6 hours.
- Preheat smoker and keep it in the range of 200F-211F.
- Place roast over water pan on top grate.
- Add wood chunk and another after 45 minutes.
- Cook for 3 to 4 hours until 120F @ middle rib and 130F to 140F @ outer ribs.
- Remove and sear over hot coals.
- Remove to a pan suitable to collect juices and rest under foil tent for 30 minutes.
- Slice to serve.
- Serve with au-jus.
I always buy at a rib roast with at least 3 ribs. I try to keep the middle rib rare while the two outer ribs are medium rare.
half sour pickels
- 4 tablespoons Pickling Salt
- 4 Quarts Non-Chlorinated Water
- Pickling Cucumbers, as many as will fit
- 4 Garlic cloves (smashed)
- 2 heads of fresh dill
- 2 grape leaves (keeps them crisp)
- 2 tsp cinnamon
- 2 Tbs coriander seeds
- 2 Tbs mustard seeds
- 15 bay leaves, crushed
- 1 Tbs black pepper
- 3 cloves
- 1 Tbs ginger powder or root
- Wash cucumbers and trim off the blossom end of the cucumber.
- Stir salt and water together in a jar, then add cucumbers and seasonings leaving at least 2" of headspace.
- Keep produce submerged in brine with the special crock weights.
- Cover with lid, add water around the moat, and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate in brine to stop fermentation and store. Perhaps add some seeds and garlic from the crock.
- Pickles will become more sour each day they ferment and the brine will turn cloudy.
- First try was 8 days - too spicy hot, too much clove, too sour.
- try checking them at 3 days.
- Edited recipe- untried
- targeting 1 gallon of liquid
My crock is 10 litters (10.5 quarts)