LarryWolfe
Chef Extraordinaire
Did a 5.5lb rib roast on the Performer tonight. Used a couple small chunks of hickory and seasoned with S&P, garlic and onion powders. Cooked indirect between 275-300 until internal temp hit 135*, should have pulled it around 125* but my wife cringes at "rare" meat. It turned out quite good. We had fresh garlic roasted mashed taters and grilled asparagus.