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Biskitman

Bone in Rib Roast on LANG 36 Hybrid deluxe

Cooked a bone in rib roast on my LANG this past Sunday and it turned out great!  Cooked at 275 for about 3 hours (weighed 7 pounds) on Hickory and Apple mix rotating each time I had to feed the beast.  I cut slits in meat and inserted garlic cloves and then coated it with my homemade mustard sauce and let it sit refrigerator overnight.  Took it out of the refridge a couple of hours prior to cooking to bring to room temp, fired up the beast, steam cleaned it, let it get to 300 degrees then put the meat on.  It held between 270 and 280 for the entire cook.  I cooked it to 135 degrees internal on the Maverick digital and the final result was outstanding!  I tell you these cookers are awesome and do exactly what they claim to do, cook food that turns out great and tastes good!  This cooker has taken my cooking to the next level that's for sure.  With good temp management, proper cleaning, and good temp probes, you are guaranteed to turn out awesome meats!  BBQ PORN below!

http://i278.photobucket.com/albums/kk114/biskitman5566/IMG_0725.jpg

http://i278.photobucket.com/albums/kk114/biskitman5566/IMG_0723.jpg

http://i278.photobucket.com/albums/kk114/biskitman5566/IMG_0727.jpg
WillyMcCoyBBQ

Briskitman, that last photo is money. Great info and I like the idea with mustard. I'm doing a practice cook for Christmas dinner with a Ribeye roast on Sunday. Got me some cherry and pecan wood. Last year I tryed some flavored butters that I topped the cuts with. Thanks for all the info.

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