At the butcher, I found a beautiful rib roast of a Friesian cow. These are the black and white cows that you see worldwide and are mostly known as dairy cows. Here in the Netherlands, where these cows come from, we also see them in dual-purpose programs where they are fattened after giving milk to a certain age.
I smoked this excellent rib roast in a mayonnaise herb crust to show that this beef can be just as good or sometimes better than Black Angus beef.
- A rib roast
- For the dry rub
- 2 parts of fluer de sell
- 1 part of ground black pepper
- 1 part of dried oregano
- 1 part of dried parsley
- 1/2 part of onion powder
- 1/2 part of rosemary powder
- 1/2 part of sumac
- 1/4 part of garlic powder
- Clean up the rib roast and get rid of the harder parts of fat on the outside and the loose bits of meat. Then you truss it with butchers twine to get an even shape.
- Mix the ingredients of the dry rub. Smear a heavy layer of mayonnaise on the meat and sprinkle an even coating of dry rub on all sides.
- Start your grill with two zones and a temperature of about 160°C (320F).
- Place a chunk of smoke wood. Put the rib roast on the indirect side and place a thermometer in the meat.
- Close the lid and let the rib roast smoke to a temperature of 54ºC (129F).
- Let the roast rest for 15 to 20 minutes before slicing it.
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BBQ gear used
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