My 12 lb. Christmas rib roast

Tricky · 12-27-2017, 12:25 AM

Reverse sear for the win!

I have done quite a few rib roasts but this one turned out just the way I wanted.

Started with a 12.35 lb. choice rib roast from the neighborhood grocery store.
I called on Friday to make sure I could pick up a 5 bone roast on Saturday. Butcher had it waiting for me.

On Sunday afternoon I cut off the strings (butcher had cut off the bones and retied) so I could dry brine with kosher salt and fresh ground pepper, and then added a bit of fresh rosemary. Retied the bones on afterward and left uncovered in the bottom of my fridge.

Next time I will trim the fat down a bit more.

On Christmas morning I pulled the roast from the fridge and left it on the counter while we unwrapped presents. At 9 am I fired up my cooker and got it running at 225F. Roast went on around 9:30 am.

One other thing I would do differently next time is to get the roast out of the fridge earlier. I probably pulled it out around 7:30 but the two hours wasn't enough. The center of the roast was very cold -- one hour in and it was still at 36F. And another hour in it had barely risen above 40F.

Here's the outside around 2 hours in the cooker:

I boosted the cooker temp to 250F, and around 2:15 the roast IT hit 120F. We had to travel about an hour to the inlaws so I pulled the roast out when it hit 123F, did a quick double wrap in tin foil with the ends somewhat open and put the roast in a foil pan in the bottom of my cooler. About an hour later we arrived at the inlaws and they had their propane gasser on high. I did a quick check of the roast IT with my Thermopen -- it was probing between 135 and 140 in various spots. The dome thermo said it the gasser was 700F+, so I left the lid open for a few seconds and then threw the roast in to blast it with a final sear. I put the foil the roast had been wrapped in underneath the roast since the flames started licking the meat almost instantly as the fat dripped down. After about 7 minutes I turned off the gasser and took the roast into the house.

Family wasn't quite ready to sit down at the table, so I tried to hide my frustration as the roast started to get cold. With the hour rest it already had while we traveled, I wanted to get that roast sliced and on plates. But after a short delay, we sliced and sat down to one of the best edge-to-edge pink roasts I have ever done.

Thanks for looking!

R2Egg2Q · 12-27-2017, 12:39 AM

Looks good, nice job!

THoey1963 · 12-27-2017, 03:11 AM

Great job, especially with the travelling involved.

Tricky · 12-27-2017, 12:33 PM

Thanks Terry. The travel doesn't phase me -- we've done it with a rib roast in a cooler three times now and its always worked out. But ideally I would prefer to rest it only around 30 minutes before the final sear -- I feel like the meat isn't as hot inside as I'd like it. But perhaps that's more a function of my inability to force my wife's family to sit down to the table when the food is ready

Big George's BBQ · 12-27-2017, 12:50 PM

Perfectly cooked YUM

daninnewjersey · 12-27-2017, 01:32 PM

That's some serious skill....especially with the traveling added....

ssv3 · 12-27-2017, 03:33 PM

Done perfect! Love the end to end pink

mchar69 · 12-27-2017, 04:55 PM

Quote:

so I tried to hide my frustration as the roast started to get cold.

and then I got a cold beer.....
I understand that frustration, you work to get things perfect, and
people just don't get it.
I think it looks fabulous. Next time, bring KFC to get their attention.

[edit - but I agree, I am getting that fat off of there, even opening up the flap to get it out, since you are tying it up anyway.]

What did the people think? Any "Thank Yous?"

Smokeymagoo · 12-27-2017, 05:11 PM

I just took a bite out of my screen.

Monte Cristo · 12-27-2017, 06:31 PM

That looks incredible. Great job.

Tricky · 12-27-2017, 07:54 PM

Quote:

Originally Posted by mchar69

and then I got a cold beer.....
I understand that frustration, you work to get things perfect, and
people just don't get it.
I think it looks fabulous. Next time, bring KFC to get their attention.

[edit - but I agree, I am getting that fat off of there, even opening up the flap to get it out, since you are tying it up anyway.]

What did the people think? Any "Thank Yous?"

One thing my inlaws are good at, its "thank yous". They really know how to ooh and aah. They absolutely gushed over how much they loved the meat. That's one of the reasons I enjoy cooking for them - they are very appreciative and complimentary. I tend to be very self-critical about things I could do better -- but even when I don't nail it, they tell me its the best thing they've ever eaten.

Next time I'll get that fat off there. I learn a few things every time I cook.

daninnewjersey · 12-28-2017, 07:45 AM

Quote:

Originally Posted by Tricky

That's one of the reasons I enjoy cooking for them - they are very appreciative and complimentary. I tend to be very self-critical about things I could do better

Can I get an amen...same boat here. I could absolutely nail a cook and while everyone that has some of it raves about how great it is, I sit there and try to find out what's wrong with it......

boomers bbq · 12-28-2017, 12:18 PM

that looks perfect, great job.

Joe Black · 12-28-2017, 04:03 PM

You are a very lucky guy. My step son is always telling me what great meat he and his neighbor cook in their eggs. Their favorite rub is BS. My MIL is always comparing my cooks to various restaurants in town. Most of them have been closed for several years.

I'm really glad that I have friends and neighbors who like my cooking. The family sucks.

effinUker · 12-28-2017, 05:31 PM

I'm doing one Sunday and hope it's half as good as that looks.

12-27-2017, 12:25 AM	#1
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	My 12 lb. Christmas rib roast Reverse sear for the win! I have done quite a few rib roasts but this one turned out just the way I wanted. Started with a 12.35 lb. choice rib roast from the neighborhood grocery store. I called on Friday to make sure I could pick up a 5 bone roast on Saturday. Butcher had it waiting for me. On Sunday afternoon I cut off the strings (butcher had cut off the bones and retied) so I could dry brine with kosher salt and fresh ground pepper, and then added a bit of fresh rosemary. Retied the bones on afterward and left uncovered in the bottom of my fridge. Next time I will trim the fat down a bit more. On Christmas morning I pulled the roast from the fridge and left it on the counter while we unwrapped presents. At 9 am I fired up my cooker and got it running at 225F. Roast went on around 9:30 am. One other thing I would do differently next time is to get the roast out of the fridge earlier. I probably pulled it out around 7:30 but the two hours wasn't enough. The center of the roast was very cold -- one hour in and it was still at 36F. And another hour in it had barely risen above 40F. Here's the outside around 2 hours in the cooker: I boosted the cooker temp to 250F, and around 2:15 the roast IT hit 120F. We had to travel about an hour to the inlaws so I pulled the roast out when it hit 123F, did a quick double wrap in tin foil with the ends somewhat open and put the roast in a foil pan in the bottom of my cooler. About an hour later we arrived at the inlaws and they had their propane gasser on high. I did a quick check of the roast IT with my Thermopen -- it was probing between 135 and 140 in various spots. The dome thermo said it the gasser was 700F+, so I left the lid open for a few seconds and then threw the roast in to blast it with a final sear. I put the foil the roast had been wrapped in underneath the roast since the flames started licking the meat almost instantly as the fat dripped down. After about 7 minutes I turned off the gasser and took the roast into the house. Family wasn't quite ready to sit down at the table, so I tried to hide my frustration as the roast started to get cold. With the hour rest it already had while we traveled, I wanted to get that roast sliced and on plates. But after a short delay, we sliced and sat down to one of the best edge-to-edge pink roasts I have ever done. Thanks for looking! __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen
	1 members found this post helpful.

12-27-2017, 12:39 AM	#2
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Looks good, nice job! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

12-27-2017, 03:11 AM	#3
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Great job, especially with the travelling involved. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

12-27-2017, 12:33 PM	#4
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	Thanks Terry. The travel doesn't phase me -- we've done it with a rib roast in a cooler three times now and its always worked out. But ideally I would prefer to rest it only around 30 minutes before the final sear -- I feel like the meat isn't as hot inside as I'd like it. But perhaps that's more a function of my inability to force my wife's family to sit down to the table when the food is ready __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

12-27-2017, 12:50 PM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Perfectly cooked YUM __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

12-27-2017, 01:32 PM	#6
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	That's some serious skill....especially with the traveling added.... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....

12-27-2017, 03:33 PM	#7
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Done perfect! Love the end to end pink __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

12-27-2017, 05:11 PM	#9
Smokeymagoo On the road to being a farker Join Date: 07-16-17 Location: Central Florida	I just took a bite out of my screen.

12-27-2017, 06:31 PM	#10
Monte Cristo is one Smokin' Farker Join Date: 07-13-16 Location: Westerly, RI	That looks incredible. Great job. __________________ 270 Smokers Sumo Insulated Cabinet Smoker - Weber Ranch Kettle - Weber Copper Kettle

12-28-2017, 12:18 PM	#13
boomers bbq Full Fledged Farker Join Date: 09-07-11 Location: NE Name/Nickname : ADAM	that looks perfect, great job.

12-28-2017, 04:03 PM	#14
Joe Black Babbling Farker Join Date: 12-05-14 Location: Greenville, SC	You are a very lucky guy. My step son is always telling me what great meat he and his neighbor cook in their eggs. Their favorite rub is BS. My MIL is always comparing my cooks to various restaurants in town. Most of them have been closed for several years. I'm really glad that I have friends and neighbors who like my cooking. The family sucks. __________________ 24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser

12-28-2017, 05:31 PM	#15
effinUker is One Chatty Farker Join Date: 01-11-15 Location: rockford il Name/Nickname : Tim, Moon	I'm doing one Sunday and hope it's half as good as that looks.