So I thought I'd do a small rib roast today (3 lbs) in prep for New Years day. I followed BPs tips, cooking between 225 and 250 until I had an internal temp of 130 (more med rare for my wife). Pulled, tented, and let sit for approximately 40 mins while I did everything else.
The issue I'm having here is the flavor. For some reason, it tastes kind of like ham. Yes, the foil was new. And yes, the grill was clean. So I'm wondering if it's the pellets. Could hickory pellets make it taste like ham?
Any suggestions / help is greatly appreciated.
Thanks
tbone
The issue I'm having here is the flavor. For some reason, it tastes kind of like ham. Yes, the foil was new. And yes, the grill was clean. So I'm wondering if it's the pellets. Could hickory pellets make it taste like ham?
Any suggestions / help is greatly appreciated.
Thanks
tbone