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Pellet Smoker Pork Rib Roast with Herb Crust

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Pellet Smoker Pork Rib Roast with Herb Crust

This smoked pork rib roast is an impressive centerpiece with tender, juicy meat, a deeply browned fat cap, and a savory fresh-herb crust. A Frenched bone-in pork roast is dry-brined overnight, coated with Dijon mustard, butter, sage, rosemary, and thyme, then slowly smoked over cherry and hickory wood. Once the center approaches its finishing temperature, the roast is moved over high heat to blister the fat and set the crust without overcooking the pork. The result is a flavorful roast with a slight blush in the center, plenty of moisture, and thick bone-in chops that are perfect for a holiday meal or special occasion.

Ingredients

  • 1 Frenched bone-in pork rib roast, approximately 5–6 pounds
  • 2 teaspoons kosher salt
  • 2 tablespoons all-purpose barbecue seasoning
  • 2 tablespoons Dijon mustard
  • 1 tablespoon softened butter or olive oil
  • 1 tablespoon fresh sage, finely minced
  • 1 teaspoon fresh rosemary, finely minced
  • 1 teaspoon fresh thyme, finely minced
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon garlic powder or 1 small garlic clove, finely grated
  • 1 pinch white pepper
  • 1 small pinch ground nutmeg, optional
  • 2 tablespoons all purpose rub
  • Cherry and hickory smoking pellets or wood

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Directions


Pat the pork roast dry with paper towels. Season all sides evenly with kosher salt, then place the roast uncovered on a wire rack over a tray. Refrigerate for 12–24 hours.


Remove the roast from the refrigerator while the smoker preheats. Allow it to rest at room temperature for approximately 30 minutes.


Using a sharp knife, lightly score the fat cap in a crosshatch pattern. Cut only through the surface fat and avoid cutting deeply into the meat.


Preheat the smoker to 225°F using a cherry-forward blend of smoking wood or pellets. A mixture of approximately 70 percent cherry and 30 percent hickory provides good color and a balanced smoke flavor.


In a small bowl, combine Dijon mustard, softened butter, sage, rosemary, thyme, black pepper, garlic, white pepper, and optional nutmeg. Mix until a smooth herb paste forms.


Apply a light, even coating of all-purpose barbecue seasoning over the pork roast. Spread the herb paste over the meat and fat cap, pressing it gently into the scored surface.


Place the roast bone-side down in the smoker. Position the rib bones toward the cooler side of the cooker and the thicker portion of the meat toward the hotter exhaust side. Insert a temperature probe into the center of the thickest section without touching a bone.


Smoke at 225°F until the internal temperature reaches approximately 135°F. Keep the smoker closed as much as possible and do not spritz the roast.


Remove the roast from the smoker and leave it uncovered or very loosely tented while increasing the cooker temperature to 475–500°F. Prepare the grill for direct high heat if necessary.


Return the roast to the hot grill and sear it with the lid open. Rotate the roast every 2–3 minutes, searing both the fat-cap side and the bone side until the exterior is deeply browned and the fat cap is blistered.


Check several areas of the roast with an instant-read thermometer. Remove it from the heat when most of the thickest sections register in the low-to-mid 140s and the exterior has developed a dark, well-set crust. Avoid continuing to sear solely to raise a cooler isolated reading, as the herb crust can begin to burn.


Loosely tent the roast with foil and rest for 15 minutes. Carryover cooking should bring the center to approximately 145–150°F.


Slice between the rib bones to create thick bone-in pork chops. Follow the angle of the bones while slicing, and verify doneness in several portions because bone-in roasts may cook unevenly.


Serve immediately. The pork should be tender and juicy with a slight blush in the center and a crisp, deeply flavored herb crust.

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Slow Cooker Guinness Corned Beef

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Slow Cooker Guinness Corned Beef

This slow cooker corned beef is built for steady, controlled cooking that produces tender brisket and properly timed vegetables. The beef is seared first for deeper flavor, then cooked low and slow in beef broth and Guinness stout. Potatoes and carrots cook alongside the meat, while cabbage is added later to prevent overcooking. The braising liquid is finished on the stovetop for a rich, thickened gravy.

Ingredients

  • 3 – 4 lb corned beef brisket (with seasoning packet)
  • 1 tablespoon oil (for searing)
  • 1 (14.5 oz) can beef broth
  • 1/2 bottle Guinness stout
  • 1 tablespoon Worcestershire sauce
  • 1 large yellow onion, sliced
  • 1 1/2 – 2 lbs red potatoes, halved
  • 12 oz baby carrots
  • 1/2 head cabbage, cut into wedges
  • 1 tablespoon cornstarch + 1 tablespoon cold water (for slurry)

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Directions


Remove corned beef from packaging, rinse under cold water, and pat completely dry with paper towels.


(Optional moisture control method) Place the brisket fat-side up on a wire rack over a baking sheet and refrigerate uncovered for 90 minutes to air-dry before searing.


Heat a cast iron skillet over medium-high heat for 3–5 minutes. Add 1 tablespoon oil. Sear the brisket fat-side down first for 2–3 minutes per side until a deep brown crust forms. Set the beef aside.


Turn off the burner and add sliced onion to the skillet. Pour in 1/2 cup of beef broth and scrape up browned bits from the pan. Transfer onions and liquid to the slow cooker.


Add corned beef, than place potatoes and carrots around the brisket.


Pour remaining beef broth, Guinness stout, Worcestershire sauce, and seasoning packet over the brisket. Liquid should come partway up the sides of the meat without fully submerging it.


Cover and cook on LOW for 5 hours.


After 5 hours, add cabbage wedges on top. Cover and continue cooking on LOW for 3 more hours (total 8 hours).


Remove brisket and rest for 10 minutes before slicing against the grain.


Remove vegetables and transfer cooking liquid to a saucepan. Bring to a gentle simmer over medium heat.


Whisk together cornstarch and cold water to form a slurry. Stir into simmering liquid and cook until thickened. If needed, allow liquid to reach a gentle simmer to fully activate the cornstarch.


Serve sliced corned beef with vegetables and spoon thickened Guinness gravy over the top.

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Dutch Oven Guinness Corned Beef

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Dutch Oven Guinness Corned Beef

This Dutch oven corned beef is cooked with low, steady heat that allows the brisket to become tender without drying out, and vegetables added at the proper time so they stay intact and flavorful. Guinness stout and beef broth create a rich braising liquid, while onions elevate the brisket and prevent scorching. The result is fork-tender corned beef with perfectly cooked potatoes, carrots, and cabbage finished with a delicious gravy.

Ingredients

  • 3 – 4 lb corned beef brisket (with seasoning packet)
  • 1 tablespoon oil (for searing)
  • 2 (14.5 oz) cans beef broth
  • 1/2 bottle Guinness stout
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)
  • 1 large yellow onion, cut into wedges
  • 1 1/2 – 2 lbs red potatoes, halved
  • 12 oz baby carrots
  • 1/2 head cabbage, cut into wedges
  • 1 – 2 tablespoons cornstarch + cold water (for slurry)

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Directions


Preheat oven to 325°F.


Remove the corned beef from packaging, rinse thoroughly, and pat completely dry with paper towels.


Heat 1 tablespoon oil/tallow in a Dutch oven over medium-high heat. (Note: Open a window as this produces smoke). Sear the brisket for 3–5 minutes per side until a deep brown crust forms. Remove and set aside. While waiting, keep your cut potatoes submerged in a bowl of water to prevent browning.


Turn the burner off and carefully add about half of the first can broth to the Dutch oven to deglaze the pan. Using a wooden spoon, scrape up all the browned bits (fond) from the bottom — this is concentrated flavor. Stir in the Worcestershire sauce and Dijon mustard, allowing everything to simmer briefly and combine before proceeding.


Break down the contents of the seasoning packet into smaller bits; you will use half now and save the rest for the end.


Arrange onion wedges on the bottom of the Dutch oven. Place the brisket fat-side up on top of the onions.


Sprinkle half of the seasoning packet over the brisket. Add the remaining half of the first can, the entire second can of beef broth, and half a bottle of Guinness. The liquid should come 1/4 to 1/2 way up the sides of the meat — not fully submerge it.


Cover with lid and bake at 325°F for 2 hours. Remove from oven and add the carrots and potatoes. Immediately reduce the oven temperature to 300°F. Cover and bake for 1 hour.


Remove the brisket, tent loosely with foil, and cover with a towel to rest.


Increase oven temperature to 350°F.


Add cabbage wedges on top. Return to oven uncovered at 350°F for 40 minutes to give the vegetables color. Then, cover with the lid and bake for a final 15 minutes until the cabbage is tender (use a cake tester or skewer to check).


Place Dutch oven on stovetop over medium heat.


Stir together 1 tablespoons cornstarch with cold water to form a slurry. Add to the braising liquid and simmer until thickened.


For a smoother sauce, use an immersion blender to partially blend the onions and liquid before adding the slurry.


Slice the brisket against the grain. Serve over vegetables and spoon thickened Guinness sauce over the top.

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Sous Vide Rib Roast

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Sous Vide Boneless Rib Roast

This two-day sous vide method delivers a perfectly edge-to-edge cooked prime rib with a crisp, browned exterior — all with zero guesswork. The roast cooks low and slow in a precisely controlled water bath on Day 1, then chills overnight. On Day 2, a high-heat oven sear creates that deep brown crust without overcooking the center.

It’s ideal for holiday meals, weekend gatherings, or anytime you want prime rib perfection without the stress of traditional roasting. The seasoning is simple, the workflow is forgiving, and the results stay incredibly consistent. Once sliced, the roast reveals its rosy interior from edge to edge with tender texture throughout.

If you want a perfectly timed, make-ahead rib roast that always hits rare to medium-rare without babysitting the oven, this is the method.

Ingredients

  • 1 boneless prime rib roast (approx. 5 lb 11 oz)
  • 2–3 tbsp kosher salt
  • 1–2 tbsp 16-mesh black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1–2 tsp optional dry seasonings (paprika, dried thyme, rosemary)
  • 2–3 sprigs fresh rosemary (for sous vide bag)
  • 4 tbsp unsalted butter, softened
  • 1–2 sprigs fresh rosemary, finely minced (for butter blend)
  • Ice (for ice bath)

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Directions



Day 1: Trim the roast by removing any excess hard fat or silverskin, leaving a 1/4–1/2 inch fat cap.


Score the fat cap in a shallow crosshatch pattern if desired, being careful not to cut into the meat.


Mix kosher salt, black pepper, garlic powder, onion powder, and optional seasonings. Pat the roast dry and generously season all sides.


Place the roast into a vacuum bag with the rosemary sprigs and seal tightly.


Set the sous vide cooker to 131°F (55°C). Submerge the roast completely and cook for 8–12 hours.


Prepare a large ice bath (50/50 ice and water). When the sous vide is finished, plunge the sealed roast into the ice bath for 30–60 minutes to chill.


Keep the roast sealed and refrigerate overnight.



Day 2: Remove the roast from the fridge 1.5–2 hours before searing. Open the bag, discard rosemary, save juices for gravy, and pat the roast very dry.


Mix softened butter with minced rosemary. Preheat the oven to 450–500°F (230–260°C).


Spread the butter mixture evenly over the roast, including the fat cap.


Place the roast on a rack over a baking sheet and sear in the oven for 15–25 minutes, rotating if needed, until browned and crisp.


Rest the roast loosely tented with foil for 10–15 minutes.


Slice against the grain and serve immediately.



Gravy: Melt 2–4 tbsp butter in a saucepan. Whisk in equal flour to form a roux and cook 1–5 minutes.


Add strained sous vide bag juices while whisking. Add 1–2 cups beef broth or water and simmer 5–10 minutes until thickened. Season to taste.

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How far ahead can I sous vide a rib roast and refrigerate it?

You can refrigerate the fully sous-vided, ice-shocked roast for up to 3 days. Quality starts slipping after that, so freeze it instead if you need more time.

Can I sous vide the roast and freeze it for later?

Yes. After chilling, keep the roast sealed and freeze for 2–3 months. Thaw overnight or rewarm in a 131°F bath for 1–2 hours before searing.

Will the fat fully render when cooked sous vide?

No. Sous vide can’t reach the temperatures required for full fat rendering. The oven sear helps, but it won’t match a low-and-slow oven roast.

What doneness does 131°F achieve?

131°F produces a rare-to-medium-rare roast with even pink color edge-to-edge. For slightly less red, use 133–134°F.

Can I cook the roast longer than 12 hours?

It’s safe, but not ideal. Past 12 hours the texture softens too much, approaching deli-style softness. 8–12 hours is the sweet spot.

Is it safe to let the roast sit out before searing?

Yes. Letting it sit 1.5–2 hours improves browning. Don’t exceed 2.5 hours at room temperature.

How do I avoid a cold center after the oven sear?

A cold center can happen with sous vide + cold sear. To avoid it, either let it temper a bit longer or warm the roast at 250°F for 15–20 minutes before searing.