So with the nice almost summer weather here, I had to go back to my sin... a beef rib on the BBQ.
I took a few leaves of this book, or rather frames of this video:
https://www.youtube.com/watch?v=kAtSceDRMIw&t=347s
I sear the rib first on the fatty side and sides on the open fire and continued on the soap stone (the fire was a bit hot as the stone was at 320°C on the laser thermometer when I started). When the rib had a nice color and bark, I moved the rack so the kamado would act more like an oven. At 44°C internal temperature, I move the rib into a 50°C oven to finish it slowly.
At 54°C, I got it out to rest. It ended up at 57°C so a tad higher than my goal (56°C).
The meat turned out quite evenly cooked just a tad more than I would have liked. It was very juicy and the fat has melted very nicely.
Next time, I'll just remove it a couple degrees earlier.
I think the 50°C 'proofing' helps getting a more even result in a controlled way.

#food #bbq #beefrib