My first rib roast

[JeeperCreeper]

And it came out perfect. 130*F pink center, and so much juice it was pouring out when I sliced into it. Baked at 170*F for 6 hours, then 15 mins at 550*

[flyweightnate]

Working on one myself - $7/lb, I almost had to. I doubt it'll look that good though - I'm doing mine lazy.

What did you do for seasoning? I haven't found a blend I'm sold on yet.

[JeeperCreeper]

I just salted heavily the day before, then I rubbed it with black pepper, garlic and onion powder. Honestly the way I cooked it wasn't too labor intensive. Let it warm up on the counter 2 hours before hand. Baked at 170*F for 6 hours, then roasted at 550*F for about 15 mins. None of the juice leaked out until I cut into it. I highly recommend this method.

[flyweightnate]

Very nice.
Mine was an impulse buy so I only salted it for ~30 minutes to get it on the Traeger in time. A few pockets were notably more flavorful, so it needed more time in the salt.

I'm gonna have to give that a try in the winter, when I don't mind having the oven on all day. Looks perfect.

[trashcollector]

How much shipped to my door?

[Swedgin!!]

Hells Yes!