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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-22-2013, 10:57 AM | #46 |
On the road to being a farker
Join Date: 10-17-11
Location: Central Pa/S Jersey
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OK....Picked up a 10# plus and will be first time on grill/smoker....Going with S&P, oil rub(anything better?).....Hickory or cherry???....Est time at 230/250?...only a high of mid 20s and windy Tuesday, so...Gotta finish to about med well for wife though...Is there a way for med/rare for part, besides cutting(duh, like a dumb question, I assume)....Will post pron....
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12-22-2013, 11:16 AM | #47 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Bump to keep this on top...
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Last edited by Al Czervik; 12-22-2013 at 11:49 AM.. |
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12-22-2013, 03:43 PM | #48 | |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Quote:
Should we trim the bones off and tie them back on when we smoke? Never cooked one of these before.
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12-22-2013, 03:46 PM | #49 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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I leave the bones on, but I would imagine some cut the bones off cause you can get more crust at the cut where the bones were, if you remove em completely before the cook...
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12-22-2013, 03:58 PM | #50 | |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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12-22-2013, 04:04 PM | #51 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Hannibal Missouri
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Here is the one I did last year, it turned out great!
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Wornslick Baby Stumps Blue Weber, with a table " The sunshine bores the daylights out of me " Last edited by Wornslick; 12-22-2013 at 04:06 PM.. Reason: added extra pic |
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12-22-2013, 11:19 PM | #52 |
Take a breath!
Join Date: 08-07-13
Location: Hurst
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What a great thread with impeccable timing. My dad said he wanted a standing rib roast for our family dinner on the 24th. I told him we could try it in the smoker. I have to work and dad has never used a smoker (though he is really good on a Weber kettle grill). Haven't figured out how we'll do this, but I figure I'll come home at lunch and help get the pit started, then let him put the meat in and control it from there.
We will buy the roast tomorrow, so I'll plan the cook based on the size that we pick out. A couple questions: 1. Everything I've read in here looks like folks are cooking to a temperature. Is there not a "probe tender" equivalent for one of these or am I just shooting for somewhere around 120* IT for a medium-rare piece of meat? 2. It is looking like it takes roughly 30 minutes per pound at 250*. Sound about right? We'll leave ourselves a window, but that helps plan the cook.
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12-22-2013, 11:27 PM | #53 | |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I have found, serendipitously( by farking luck), that holding a standing rib roast really makes it a lot better. Our guests were late and we ended up eating about 3 hours after I pulled the meat. It was awesome. I let it cool a bit then wrapped it in foil and threw in the Cambro wrapped in a towel. Best one ever...
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12-23-2013, 10:24 AM | #54 | |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Quote:
1. Yes, you absolutely have to cook to temps, or you end up overshooting or undercooking. 2. Cooking at 225 is better than 250 so you have a little more forgiveness when you sear to keep from really overcooking the first 1/2" of thickness around the whole roast. With a 3lb roast, I pretty much start firing the coals at 12PM, and by the time its all said and done we eat at 5pm. You have to include the time it takes to ramp the kettle up to nuclear after you finish the 225° portion of the cook, and also the 30 min rest after. Cut and paste from my post in PG2... Well... Its been too long so I can't edit my post... I cooked mine reverse sear style for a medium rare finish. That roast was small, only 3lb. Fired the kettle up to 225 with one chunk of hickory. Rubbed the roast with only S&P. Cooked to an IT of 115 (EXACTLY 115, knowing your meat temp is important...), removed, foiled temporarily while I filled both baskets with blue, and get the kettle as hot as it will go, took maybe 20 min. Roast back on kettle for maybe 10 minutes for a nice sear. Remove, foil and rest in preheated cooler for 30 min. Slice. If you thought that the meat in my pic was too rare, it was closer to medium. My phone really amplifies red colors in pics. Last edited by TIMMAY; 12-23-2013 at 10:40 AM.. |
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12-23-2013, 10:32 AM | #55 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I've done one and seasoned with S&P and some fresh ground coriander. The pepper should be fresh cracked or course ground as well. IMO you do not need a lot of seasoning for something like this. You are paying a lot for a good piece of meat to start with so you want to let the flavor shine through. Likewise I go easy with smoking wood, choosing some oak which tends to be subtle and a little mesquite. I season before I head out to prep my cooker so the seasoning is on for about an hour before the meat toes on the cooker. Maybe it will be on a little longer if I bring the roast out of refrigeration a little early to let it come to room temperature. Take this as one man's opinion. Here is progress on mine so far. It has been dry aging since Wednesday evening.
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12-23-2013, 10:34 AM | #56 | |
Take a breath!
Join Date: 08-07-13
Location: Hurst
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I'm excited to give this a go, but hate that I won't be around for most of the cook. The meat in this thread looks absolutely delicious. I'm just hoping to get somewhere in the ballpark of the examples in here.
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12-23-2013, 10:37 AM | #57 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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The Acme around me had choice bone in rib roast for 6.99 a pound Wish my family liked it They really looked good
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12-23-2013, 07:27 PM | #58 |
Knows what a fatty is.
Join Date: 06-30-10
Location: Ontario California
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So I was Tailgating at The USC vs FUCLA game and one of the guys I was tailgating with had gotten this from somewhere and asked if i could cook it well i said Heck yeah I wish i remembered to take pictures of the end result it was bomb I put it on my 22.5 weber grill un believable I still think about this LOL!!!
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12-24-2013, 08:48 AM | #59 |
is one Smokin' Farker
Join Date: 06-28-12
Location: Lantana, TX
Name/Nickname : Drunk Monkey
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12-24-2013, 08:50 AM | #60 |
is one Smokin' Farker
Join Date: 06-28-12
Location: Lantana, TX
Name/Nickname : Drunk Monkey
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I have a 22.5lb monster that is begging to be smoked. It will be going on in about 3 hours.
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Tags |
prime rib, Rib Roast, standing rib roast |
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