This one turned out great. Course salt and pepper 225* for most of the day.
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Oh dear god....Rib roast….heavy salt and pepper and a little Flavor God Everything
Hit with smoke for hour and half…..then seared it at like 500…then let it cook indirect at 400 with both going at same time.
Cook to 140 ish and pulled off. View attachment 2969304View attachment 2969300View attachment 2969298View attachment 2969305