Welcome Friends welcome back to the
kitchen welcome back to what was on sale
at the grocery store
um so it's just after the May 24 when
I'm filming this but the day after
Easter I go to the grocery store and
they had these rib roasts on sale
it's fairly small
um it was two kilos which is just over
four pounds maybe just under four and a
half pounds and they were on sale picked
one up stuck it in the freezer
went to the freezer two days ago pulled
it out of the freezer unwrapped it put
it on this tray and stuck the tray in
the fridge in the basement to let it
thaw
yesterday pulled it out of the fridge
um rubbed a little bit of oil on the
outside and then sprinkled it with our
Montreal stick spice rub
got it all over and then stuck it back
in the fridge overnight again took it
out of the fridge this morning to let it
come up to room temperature it's just
about room temperature now
here's the thing
this two kilo roast was 15 it was only
labeled as a rib roast
um it's not butchered terribly well
there was no statement of of grading on
it what grade it was the marbling isn't
fantastic I'm not expecting a whole lot
from this roast so that's why I'm
treating it this way I've got the Yoder
smoker going outside at 275. I'm going
to stick this out on the smoker and
smoke it I'm hoping that you know
letting it dry out a little bit and
putting the the Montreal stick spice on
the outside
is going to help it out as well as a
slow smoke so
let's go to the smoker put it on and
we'll see what happens
okay so like I said I've got the Yoder
going it is set to
275 right now I'm running a mix of
whatever pellets were left in the shed
from last summer so it's a mix of Apple
Cherry
um
what were they anyway there's probably
four or five part bags worth of pellets
in there just a total dog's breakfast
I'm gonna put this in I'm gonna put it
on the top shelf here
um specifically because for the old
cookbook show I'm making something
that's going to go under uh
1700s one of the things that they did
all the time was cook
vegetables under the meat
there we go
don't open the lid
okay so this is Sac tinted for a little
while
I think it smells really good
hey Glenn careful with the knife
hey friends so I'm assume that smoked
because when I came by I saw that when I
saw the smoker and it smelled really
good yeah so I'm gonna I'm gonna cut the
ribs off
there we go so the ribs are off
for Glenda snack on later yeah and so I
took this to
132 on the smoker and then it sat here
and it got to 137. and so it should be a
medium doneness and it should be quite
red inside from the smoke so
let's cut a slice off
there we go
let's cut two slices off okay let's have
supper
you got forks I do I should probably get
it
we're appropriately sized knives let's
have the end piece because oh that's my
favorite
and
I notice you've got a lot of stuff on
the outside as well yeah so I put um
I put Montreal stick Spice in the inside
classic
I I was not I didn't have high hopes for
this piece of meat but
um
that's great
it's working
I like that that'll work yeah that'll do
Glenn that'll do okay so
um an on sale discount ungraded
wackly wonkily cut rib roast
on the smoker tastes amazing and it was
cooked over top of tomorrow's recipe
from the old cookbook show
which is this potato pudding potato
pudding and it's got the drippings on it
anyway yeah it's got the drippings on it
is that what that is there okay I
thought that was a fruit but okay so
come on back tomorrow for the potato
pudding from 1777. there we go perfect
thanks for stopping by see you again
soon