My oldest sister Karen and her husband Jeff are in from California.  So we are having all 4 siblings and the BIL & SIL to dinner.  Started the Memphis Pro at 400, will slow roasted (275° till IT of 130°) and will the put in sous vide and hold at 140°.  Although it was started at 12:15 pm and I am not sure how long it will take to get to 130°.  I do believe my trussing is getting better.

Boy that looks awesome.

Great looking piece of meat!

Nice!

112° after just shy of 3 hours on a 5.5 lb. roast, not sure there will be any time for sous vide.  I just lowered it to 240° to see if we can time pulling it at 5:30.

That's gonna be good.

It did not waste anytime going from 112° to 130°.  Tented and resting right now, it is 133° as I type, will see where the carry takes it.  I guess I will fire the Pro up to 600° about 5:30 and finish it with a sear!  It smells wonderful!

What a treat!

If it is not ruined.  140° and I am not sure if it is done yet!  Hope everyone likes medium well!

That looks excellent. By far the best thing on a pellet grill. Just my opinion but truly believe that. Yum.

Everyone says they enjoyed it, and it was fairly tender.  I just cant have a Rib Roast cooked this much and enjoy it.

Some of my family prefer that.  I usually have to pan sear their slices.

I'd eat it and enjoy it but would prefer med-rare.

That looks very close to how I would really enjoy it, but just maybe a smidge lower temp. If you didn't like the temp, how did you enjoy the flavor?

I could eat that and enjoy it but, I would prefer it like others, a bit more rare. 

Looks good but I agree with you that less done is the best. I have to say I would have eaten every bite of it though.