Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
Simple but the flavor is out of this world! For real bone-deep flavor, cut the roast off the bones, slice back the fat cap, then rub seasonings all over the meat, put the fat cap back in place ...
I recommend cooking at 225 to 250 degrees F 10 minutes per pound for rare, 15 minutes per pound for medium, or 20 minutes per pound for well done. Use a meat thermometer to confirm doneness.
My husband cooked this for our mothers on Mothers day. This was such a hit that we rcvd calls days later thanking us for the wonderful meal. This is something that we will cook again! Note tha...
Patience is a virtue. Now I know where that proverb originated . . . I prepared according to the review by Vorcha--seasoning under the ribs and fat cap, then tieing back. I let it cool overnigh...
I cook this every Christmas, but in the oven. I was excited to see a recipe for smokin it, so I tried it out. The meat was good, but I agree with other posters that it cooked quick (at least on...
Superb! My husband and I tried this recipe this past Memorial Day, and it was absolutely magnificent. Thank you for sharing this one, it was well worth the wait just as you mentioned!
I use hickory, cherry and and apple mixed this creates a wonerfull smoke and the taste is excellent