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12-22-2010, 07:11 PM
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#1 |
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is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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Christmas Dinner Choice Rib Roast
I did a rib roast for the family this year. Turned out absolutely fanfreakintastic. I rubbed the roast with weber chicago steak seasoning and todds dirt. Made for a very tasty crust. I smoked it over pecan wood at 275 until the roast hit 125 internal temp and then rested it for 2 hours. Just before serving I put in a 500 degree oven for 10 minutes to ensure a nice crust. I was thrilled with this one and look forward to the next time I get to do one of these.
      
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Weber Smokey Mountain "C" Club |
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12-22-2010, 07:14 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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Wow, nice roast you cooked up there.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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12-22-2010, 07:18 PM
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#3 |
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Quintessential Chatty Farker
  
Join Date: 08-06-10
Location: Stuart, Fl
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I totally agree, that IS absolutely fanfreakintastic
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Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar! |
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12-22-2010, 07:20 PM
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#4 |
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Moderator
 
Join Date: 02-06-05
Location: Southern Minnesota
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Done perfectly. That looks very nice.
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Kevin |
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12-22-2010, 07:23 PM
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#5 |
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is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Looks pretty tasty. I've found Todd's Dirt is a great second seasoning for prime rib.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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12-22-2010, 07:24 PM
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#6 |
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is Blowin Smoke!
Join Date: 06-15-09
Location: New Windsor, NY
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Beautiful roast! Nicely done!
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Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen |
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12-22-2010, 07:31 PM
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#7 |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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how many pounds and how long did it take to cook it? just cooking time?
And what is this Todds dirt i hear about all the time? is it italian? thanx
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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12-22-2010, 08:03 PM
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#8 |
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is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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It was only on the smoke for about 3 hours or so. Todds dirt is an herb heavy rub. I hadn't tried it before but it compliments beef extremely well.
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Weber Smokey Mountain "C" Club |
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12-22-2010, 08:20 PM
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#9 | |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
thanks
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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12-22-2010, 08:23 PM
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#10 |
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somebody shut me the fark up.
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods ... and Nazis
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That looks absolutely lovely.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"
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12-22-2010, 08:24 PM
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#11 |
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
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Mmmmmmmmmm
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Tim - |
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12-22-2010, 09:09 PM
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#12 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Absolutely beautiful!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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12-23-2010, 06:25 AM
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#14 | |
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Babbling Farker
Join Date: 03-22-04
Location: Allen, Texas
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Quote:
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Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!" |
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12-23-2010, 07:02 AM
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#15 |
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Quintessential Chatty Farker
Join Date: 07-01-07
Location: Southeastern Pa
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Looking good!
I am toying with the idea of doing my rib roasts on the Egg - one has to go well done (for the in-laws) and one for Al and I... medium rare... may even pull out the Dirt for them... decissions, decissions...
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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