4.4 lb Rib roast

jgdusc · 02-05-2013, 07:36 AM

Need to get this roast done soon Hoping today is the day. Need suggestions on cooking. Father in law loves prime rib and I promised him one and didn't get to cook it on Saturday. Based on research here...

Ultimate goal is a medium rare to medium max 140 center. Thinking of reverse sear on the egg indirect with plate setter at "270" grate temperature till internal of 125-128. Foil will bringing egg up to 500 for direct sear forming crust. Then rest for 30-45 minutes.

Just wondering on how much residual cooking I should expect while waiting for egg to climb. 4-5 degrees? Then how long sear and what residual heat to get to final 140. Guessing no matter what it needs to come off totally before 135 for final rest.

Father in law likes medium minimum. Figure the outer edges will be nice for him while closer to the middle will be more medium to medium rare.

Should I have rubbed this thing last night? Or will with rub before cook be enough?

Any problems with my plan? Thanks to all.

samfsu · 02-05-2013, 08:35 AM

I have the same issue with roasts, I like it med rare and the wife likes them well. I usually cook to my desired temp, pull it let it rest and then slice and put back on for her to come to well done. I know not optimal but works for me.

Residual cooking is about 5 degrees usually.

John Bowen · 02-05-2013, 09:00 AM

I have found that when I take a rib roast to medium rare in the center the ends run medium.

I have also noticed that once I cook one to around 130 or so the surface is crusty enough – I question why you would want to reverse sear. I wonder if you would get a better benefit for the effort.
Good luck - I am sure it will turn out great.

Gore · 02-05-2013, 09:05 AM

I've measured and normally get a temperature rise of at least 10* during
my rests. If you want a great temperature gradient (ends and edges more done), then cook at a higher temperature.

There's some information here

http://www.bbq-brethren.com/forum/sh...d.php?t=150482

jgdusc · 02-05-2013, 09:45 AM

Thanks for the link Gore. Still getting used to the seach engine here. Good info and made my mouth water. If all goes well today will be a good day.

jgdusc · 02-08-2013, 07:59 AM

Went with a lower temp cooking it at 250. Took a little longer than I would have liked as the fam likes to eat early and everyone was standing around waiting while I explained it had to rest as well.

Being a virgin, I didn't inspect the roast that well. Got it at Publix and saw string wrapped around it. Assumed it was already deboned or if not the the bones had been cut away and retied. Neither was true. Desperately trying to get it on the grill I opted to just rub and go. Paid a little price when it came time to carve.

Was a little disappointed in the taste/texture, but it wasn't a great piece of meat to begin with. Only one they had out and I didn't have time to wait.

Definitely will try again with hopefully better results since I know what to look for and what not to do - ie try a meal like this on a weeknight.

I apologize for the delay, couldn't get the pictures to upload Wednesday and actually had to work yesterday. Thanks for the help all.

Gore · 02-08-2013, 08:05 AM

Looks to me like you cooked it just like you wanted it, and it looks delicious! There is nothing you can do about a low-quality piece of meat. I'm much more fussy about where I buy my meat now. I don't care how good the sale is. You can't make up for the lack of quality in a rib roast. You did a beautiful job on this one and can't wait to see the next one!

spider22 · 02-08-2013, 08:27 AM

Looks good to me. If you think it was a lower grade piece of meat and it looks as good as that I would say you did a great job with it.

jgdusc · 02-08-2013, 08:27 AM

Yeah I definitely need to try to increase the quality side instead of the discount side. Will also try to talk to butcher instead of grabbing prewrapped pieces. Need to stop rushing everthing, but there is never enough time! Ha Ha.

jgdusc · 02-08-2013, 08:29 AM

More virgin territory to cross tonight. My first overnight with 15lbs of butts. Gotta loose it sometime!

If you aint makin mistakes you aint doin nothing, and I am always doin sumpthin.

Jaskew82 · 02-08-2013, 08:31 AM

I pull them at 115 - 120. Let rest up to 125. 140 is way to high, imo.

code3rrt · 02-08-2013, 11:01 AM

Certainly looks like you got the cook perfect for the "doneness" you were looking for, great job. Next time with a better quality piece of meat you'll be a great hit!

El Ropo · 02-08-2013, 06:42 PM

Looks wonderful. But I agree that 139 is high for a rib roast. You can always serve the ends or cook a couple slices longer. But I'd rather take them off at 125 and rest for 30 min.

jamus34 · 02-08-2013, 06:47 PM

I'm by no means an expert however I've reached the point where it's just easier to either buy two packages of meat or to cut a larger piece into two.

I'll cook mine to medium and pull it off to let it rest. Cook the wife's and kids to well and pull it off and slice immediately for them.

02-05-2013, 07:36 AM	#1
jgdusc Knows what a fatty is. Join Date: 12-10-12 Location: Gilbert SC	4.4 lb Rib roast Need to get this roast done soon Hoping today is the day. Need suggestions on cooking. Father in law loves prime rib and I promised him one and didn't get to cook it on Saturday. Based on research here... Ultimate goal is a medium rare to medium max 140 center. Thinking of reverse sear on the egg indirect with plate setter at "270" grate temperature till internal of 125-128. Foil will bringing egg up to 500 for direct sear forming crust. Then rest for 30-45 minutes. Just wondering on how much residual cooking I should expect while waiting for egg to climb. 4-5 degrees? Then how long sear and what residual heat to get to final 140. Guessing no matter what it needs to come off totally before 135 for final rest. Father in law likes medium minimum. Figure the outer edges will be nice for him while closer to the middle will be more medium to medium rare. Should I have rubbed this thing last night? Or will with rub before cook be enough? Any problems with my plan? Thanks to all. __________________ 2 LBGE,SBGE/36" Stainless gasser,50% Shirley Fab 24x60 Trailer Model,Stoker,Thermapen

02-05-2013, 08:35 AM	#2
samfsu is one Smokin' Farker Join Date: 05-18-10 Location: New Market, MD	I have the same issue with roasts, I like it med rare and the wife likes them well. I usually cook to my desired temp, pull it let it rest and then slice and put back on for her to come to well done. I know not optimal but works for me. Residual cooking is about 5 degrees usually. __________________ Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer

02-05-2013, 09:05 AM	#4
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I've measured and normally get a temperature rise of at least 10* during my rests. If you want a great temperature gradient (ends and edges more done), then cook at a higher temperature. There's some information here http://www.bbq-brethren.com/forum/sh...d.php?t=150482 __________________ 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 NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-05-2013, 09:45 AM	#5
jgdusc Knows what a fatty is. Join Date: 12-10-12 Location: Gilbert SC	Thanks for the link Gore. Still getting used to the seach engine here. Good info and made my mouth water. If all goes well today will be a good day. __________________ 2 LBGE,SBGE/36" Stainless gasser,50% Shirley Fab 24x60 Trailer Model,Stoker,Thermapen

02-08-2013, 08:05 AM	#7
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Looks to me like you cooked it just like you wanted it, and it looks delicious! There is nothing you can do about a low-quality piece of meat. I'm much more fussy about where I buy my meat now. I don't care how good the sale is. You can't make up for the lack of quality in a rib roast. You did a beautiful job on this one and can't wait to see the next one! __________________ 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 NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-05-2013, 09:00 AM	#3
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	I have found that when I take a rib roast to medium rare in the center the ends run medium. I have also noticed that once I cook one to around 130 or so the surface is crusty enough – I question why you would want to reverse sear. I wonder if you would get a better benefit for the effort. Good luck - I am sure it will turn out great.

02-08-2013, 08:27 AM	#8
spider22 Full Fledged Farker Join Date: 09-13-11 Location: Alstead, NH	Looks good to me. If you think it was a lower grade piece of meat and it looks as good as that I would say you did a great job with it. __________________ chargiller pro deluxe, weber gasser. Masterbuilt electric smoker

02-08-2013, 08:29 AM	#10
jgdusc Knows what a fatty is. Join Date: 12-10-12 Location: Gilbert SC	More virgin territory to cross tonight. My first overnight with 15lbs of butts. Gotta loose it sometime! If you aint makin mistakes you aint doin nothing, and I am always doin sumpthin. __________________ 2 LBGE,SBGE/36" Stainless gasser,50% Shirley Fab 24x60 Trailer Model,Stoker,Thermapen

02-08-2013, 08:31 AM	#11
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	I pull them at 115 - 120. Let rest up to 125. 140 is way to high, imo. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-08-2013, 11:01 AM	#12
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Certainly looks like you got the cook perfect for the "doneness" you were looking for, great job. Next time with a better quality piece of meat you'll be a great hit! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

02-08-2013, 06:42 PM	#13
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Looks wonderful. But I agree that 139 is high for a rib roast. You can always serve the ends or cook a couple slices longer. But I'd rather take them off at 125 and rest for 30 min. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

02-08-2013, 06:47 PM	#14
jamus34 Full Fledged Farker Join Date: 07-09-12 Location: Milford, NJ	I'm by no means an expert however I've reached the point where it's just easier to either buy two packages of meat or to cut a larger piece into two. I'll cook mine to medium and pull it off to let it rest. Cook the wife's and kids to well and pull it off and slice immediately for them.