Near perfect rib roast

[jetwrnch]

 

[jetwrnch]

Seasoned and sealed overnight. Cold smoked for 2 hrs then sealed and sous vide for 10 hours at 131. Refrigerated until cool, then covered in butter and seared. Long process but worth it. I need to come up with a good seasoning combo.

 

[TAFKAP]

Interesting!

The only seasoning I've ever needed was 1.75% salt, a metric tonne of black pepper, and a little bit of garlic powder. I do like to simmer some shallots and rosemary in the au jus

 

[Gronkmonster]

Interesting!

The only seasoning I've ever needed was 1.75% salt, a metric tonne of black pepper, and a little bit of garlic powder. I do like to simmer some shallots and rosemary in the au jus

I do all except the shallots

 

[RUGER]

Looks great!

 

[backyardtndeer]

That looks really good. Nicely done.