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-   -   Standing Rib Roast - 4 bone, 10 1/2 lb, loin end (a.k.a. small end or first cut) WOW! (http://www.bbq-brethren.com/forum/showthread.php?t=122895)

Mister Bob 12-26-2011 10:27 AM

Standing Rib Roast - 4 bone, 10 1/2 lb, loin end (a.k.a. small end or first cut) WOW!
 
Here she is fresh out of the butcher's wrap.

http://i894.photobucket.com/albums/a...RibRoast01.jpg

If fat = flavor, then this one's going to have plenty of flavor!

http://i894.photobucket.com/albums/a...RibRoast02.jpg

I made a simple rub:
2 tablespoons sea salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion

http://i894.photobucket.com/albums/a...RibRoast03.jpg

I gave all sides a medium coating and let it sit for about 45 minutes on the counter to come up in temperature a bit

http://i894.photobucket.com/albums/a...RibRoast04.jpg

It went into the Stumps Baby cruising at 225

http://i894.photobucket.com/albums/a...RibRoast05.jpghttp://i894.photobucket.com/albums/a...RibRoast06.jpg

Four hours and fifteen minutes later (about 25 minutes a pound) and the internal temp hit 118. At this point, I took it out, wrapped in foil and a couple of towels and let carry over cooking brings the IT up to about 125. This is where you can make some adjustment in serving time. It will hold wrapped in a cooler for an hour or so if necessary before the next step.

http://i894.photobucket.com/albums/a...RibRoast08.jpg

I brought the Stumps up to 450 degrees, and exactly one hour before entree time, I put the roast back into the cooker for exactly fifteen minutes. This is to get a little more Maillard Reaction (browning), for the people who like the end cuts. Now, I rested the roast for a second time for thirty minutes, wrapped in foil and covered with a couple of dish towels. Here's what it looked like, all done and ready for slicing.

http://i894.photobucket.com/albums/a...RibRoast09.jpg

I separated the bones,

http://i894.photobucket.com/albums/a...RibRoast10.jpg

sliced it 1/2 in thick and served it to rave reviews all around. :clap2::clap2::clap2::clap2:
Merry Christmas and Happy New Year!!!

http://i894.photobucket.com/albums/a...RibRoast11.jpg

bluetang 12-26-2011 10:30 AM

Oh my goodness, that looks fantastic!

DaveMW 12-26-2011 10:31 AM

OUTSTANDING! That is on my list of things to try cooking. Thanks for posting the process along with the pron.

Black Dog BBQ 12-26-2011 10:32 AM

Awesome! My taste buds just went on strike. I need that! BTW that is a wicked looking blade you got there. What is it?

Phubar 12-26-2011 10:34 AM

Yep...you're tha man!

Gore 12-26-2011 10:57 AM

Beautiful! :hungry:

colonel00 12-26-2011 11:00 AM

http://blog.rifftrax.com/wp-content/...r-drooling.jpg

vhram 12-26-2011 11:03 AM

Looks Great !

gtr 12-26-2011 11:08 AM

Gorgeous as always! The meat, the block, the knife - all of it! :clap2:

Mister Bob 12-26-2011 11:17 AM

Quote:

Originally Posted by Black Dog BBQ (Post 1892401)
Awesome! My taste buds just went on strike. I need that! BTW that is a wicked looking blade you got there. What is it?

That's a Shun Classic 9" Hollow Ground Slicer

bigabyte 12-26-2011 11:31 AM

Fan-Farking-Tastic!:hungry:

Grumpy's Q 12-26-2011 11:37 AM

nice!

Phrasty 12-26-2011 12:24 PM

I want a thick one to the left! :wink::wink: Looks amazing Bob!

Cheers

big brother smoke 12-26-2011 12:27 PM

You knocked it out of the park, brother! Love that knife, I have one too!

Arlin_MacRae 12-26-2011 12:40 PM

Wow!


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