txschutte
New member
Marinade/Poultice:
16 oz Montreal Steak Seasoning
1 16 oz bottle of Lea and Perrins
1 bottle Kitchen Bouquet Gravy Starter
4 oz Kikkoman Soy Sauce
Mix all ingredients until a thick, dark consistency
Pour over 15lb rib roast until evenly covered, overnight.
Next morning, remove from fridge, let the surface reach room temp, about 65 degrees.
Take another bottle of Montreal Steak seasoning, and gently "push" seasoning onto surface until about one quarter inch thick.
Smoke at 350 degrees until 140 degrees internal,
Roll entire roast over white hot wood coals until charred.
Rest for 20 minutes.
Slice 1" thick.
Ends will be medium well, center will be rare.
16 oz Montreal Steak Seasoning
1 16 oz bottle of Lea and Perrins
1 bottle Kitchen Bouquet Gravy Starter
4 oz Kikkoman Soy Sauce
Mix all ingredients until a thick, dark consistency
Pour over 15lb rib roast until evenly covered, overnight.
Next morning, remove from fridge, let the surface reach room temp, about 65 degrees.
Take another bottle of Montreal Steak seasoning, and gently "push" seasoning onto surface until about one quarter inch thick.
Smoke at 350 degrees until 140 degrees internal,
Roll entire roast over white hot wood coals until charred.
Rest for 20 minutes.
Slice 1" thick.
Ends will be medium well, center will be rare.
thx for posting this.