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[dk117]

This might take a while, hope it's worth it!

Did my first standing rib roast (prime rib, but choice) on my trusty Traeger in 2010.  I had maple and apple pellets in the hopper.   Turned out well enough, but I came down with the flu almost immediately after and swore off Traeger prime rib.  It wasn't pleasant.  Safe enough to say that for the last decade plus, when I made my annual or even semi annual rib roast it was in the oven.    I've read here and on the interwebs that rib roast doesn't need smoking and the opinion is widely held so I just kept with the oven.

Fast forward to yesterday.   Wanted to try again on the Gator.    I shared in another thread that Safeway has $5.49 a lb for choice rib roast and I had a 10% off coupon on top of that.  I confidently walked up to the butcher and asked for a 13 lb rib roast ... I know these guys they know me ... we're out, don't bother driving to our other locations, our warehouse is out.  I really need to learn to purchase in advance especially for late December.

I end up with an 11 lb roast from Fred Meyer at $6.99, not really the quality cut I wanted, but I'm feeding 17 in a few days so I needed something to serve.

Credit due needs to be shared, I copied this video as closely as I could.   https://youtu.be/5LOLdUOnro4

Before  My first 5 bone rib roast.
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I'm pretty pleased with my first attempt at frenching, my first attempt with trussing.   I took the extra step of seasoning with worcestershire and Black Ops brisket rub.   Into the fridge for two days.   
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[dk117]

Since we didn't get to do our December 25th supper as I'd like (the ham turned out pretty nice though) we went big for the inlaws and hosted the 26th instead.  I was really hoping for something special.

Moving on with following the video above, I duplicated the absolutely amazing horse radish sauce (6 oz sour cream, two tablespoons shallots, two tablespoons prepared horse radish, salt, pepper, rosemary, mix up and adjust to taste.)    What was a really big help was the herb rub.  One cup Montreal seasoning, two tablespoons of minced garlic, three tablespoons rosemary, a half cup or so of EVOO.  Slathered that everywhere

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[dk117]

Now on to the Gator at 225 for about three hours.  I love posting the Gator pictures, this 11.33 lb monster looks tiny in the Gator especially with the second shelf removed.

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I had two temp probes going, pulled off the Gator as close to 115 as I could and then to the gasser for a reverse sear.

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[dk117]

Two points on this cook that were less than exactly what I was going for.

First: the temps were all over the place.  I suspect a few times I probed and hit bone or fat, I was getting from 110 to 142.   I'm pretty sure I pulled around 125/130 given the end product.   Medium at the very end, medium rare in the middle. 

Second:  I had 5 people watching my every move and I had to sheepishly say, guys, I need to take a picture.  It was rushed and by no means indicative of what was my best rib roast ever.

Ready to plate

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Thanks for looking.

DK

[jdmessner]

Your subject title makes a very good point. Many things in life are about the journey rather rather than the destination. Looks like you had a pleasent journey!!