| Directions: | Score rib roast.
Sprinkle rub, generously.
Refrigerate 4 hrs. to overnight
Prepare roaring bed of coals in Kamado.
Add one decent sized chunk of hickory on top of middle of coals and let combust/flame.
Grill should reach about 400.
Add half of heat deflector and both grates at top level.
Perform a "hot smoke" sear on the non-deflector side.
-roast on presentation side down for about 5 min.
-flip to bone side down for another 5min.
-ok for flames to encroach on meat.
Set grill to about 300
move meat to indirect heat side bone-side down.
Smoke/cook 15 min. until the "hot side" (roast closest to direct heat) reaches 90 - 95 degrees.
Flip roast 180 degrees.
Let cook until target of 120 -125 is reached.
Remove roast and let rest 15 min.
Move all charcoal to "hot side'' (direct heat)
Move grate down to lower level above coals.
Slice ribs (along bone) - add additional seasoning/rub if desired.
Grill for quick sear (about 30 sec or so)
Ready to serve!
Can be served as "steaks" or sliced.
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