Monday, February 1, 2010

Saturday's Rib Roast Smoke

Although it was only 13 degrees out last Saturday, this rib roast had a date with one of my smokers.

Rubbed with salt, pepper and a little garlic powder
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I brought my small gas smoker in the shop for the job. To get the smoke from the stack to go outside instead of clouding up the shop, I bought a piece of aluminum dryer exhaust hose and slipped in over the smoker exhaust and through a window. One pane was replaced with an aluminum plate which had a hole the size of my exhaust hose.
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It still needs some work, but it worked for the rib roast.

After being in the smoker @ 235 for three hours.
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5 1/2 hours in the smoker, it's ready to be wrapped up to rest for another hour.
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Final inspection.....looks good enough for me to eat!!
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I need to tweak things a bit, but I think I'm going to do more winter smokes with this setup. :)

Gene

2 comments:

cowgirl said...

Wow that looks fantastic! Bet it was tasty too. Nice job on the smoker set up Gene. :)

Rothe Homestead Farm said...

Thanks Cowgirl! :)
Diesel got the bones, and the pigs got the fat. I'm trying to teach the pigs that the smoker is their friend...HaHaHa!

Gene