Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
09-01-2011, 05:30 PM | #1 |
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
|
Standing rib roast suggestions?
I have a six bone (bone cut and tied back on) rib roast I'd like to cook up this weekend. I bought a couple last time they were on sale (I think Easter) and wrapped and froze it. It appears to be in good shape with no freezer burn.
I'd like to slow smoke it so the entire roast is done to a uniform pink, and then sear the outside for a nice crust. I plan on seasoning it with 3EYZ BBQ rub. Any and all suggestions as far as time and temp would be greatly appreciated...
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
|
|
09-01-2011, 05:48 PM | #2 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Via countless emails, I have collected a bunch of information which appears on the prime rib how to page on my site for this very question. I use low pit temps too for the same reasons you mentioned, so I asked readers to send me their times and temps. Most of these were cooked on a BGE or Primo Oval, but it will put you in the ballpark. Where you see a range in pit temps, I had multiple responses for the same weight roast, but the cook times were about the same. (this was most likely due to the diameter of a particular roast, of mayby the pit temp drifted a little during the cook)
Be sure to allow for carry over temps while resting the roast. All of the times below are when the roasts came off the cooker. 4 pound roast - 220°-228° pit temp - 2 hours to reach 125° 5-1/2 pound roast - 230° pit temp - 3 hours to reach 125° 6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125° 7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123° 7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125° 8 pound roast - 250° - 275° pit temp - 4 hours to reach 122° 10 pound roast - 220°-228° pit temp - 3 hours to reach 120° 11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125° 14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125° 15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
1 members found this post helpful. |
Thanks from: ---> |
09-01-2011, 05:56 PM | #3 | |
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
|
Quote:
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
|
|
|
09-01-2011, 06:13 PM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
I cook mine at a higher temp ~325 til 128 internal then pull foil and rest. It usually nails 135 on the climb. At the higher temp I get a really nice crusty surface and don't feel the need to sear. I also use a past made from evoo, minced garlic, minced rosemary, sea salt and pepper all ground up in a morter and pestle. Good stuff.
I have no idea about the times though cuz I measure by beers.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thanks from:---> |
09-01-2011, 06:13 PM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Seems to me like yer good to go!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
09-01-2011, 06:15 PM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
OH! Use oak for the smoke wood.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thanks from:---> |
09-01-2011, 06:50 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I really like standing rib roast cooked at 225F. That chart looks pretty good to me. I have found that 125F internal is too low for my family now, they seem to prefer my pulling at 135F. Of course, I don't do a reverse sear anymore.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
09-01-2011, 07:29 PM | #8 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
|
I cook at 550 on one BGE for 20 minutes then switch to another BGE at 275 until 130-135. Always has worked for me and the crust is nice.
__________________
-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
|
Thanks from:---> |
09-01-2011, 07:55 PM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I use the same seasoning as Guerry, but use a lower temp cook like Landarc.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
Thanks from:---> |
09-01-2011, 08:00 PM | #10 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
Another good thing about cooking them at barbecue temps is you will get a little smoke ring sometimes.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
|
Thanks from:---> |
09-01-2011, 08:00 PM | #11 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Al go to the recipe section and look up Phil of Poobah's prime rib recipe.
|
|
Thanks from:---> |
09-01-2011, 09:23 PM | #12 |
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
|
Thanks to all y'all... ! All the advice has been noted and I'll make sure to post the results when the fat Czervik has sung!
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
|
|
09-01-2011, 10:15 PM | #13 |
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 generally cook at a lower temp for rib roasts ~225* and I use oak. Always there are questions about temperature and I just want to point out that the lower the temperature, the more uniform the roast will be. If you like a uniform doneness throughout, cook it low. The higher the temp, the more done the outside and redder the inside. There are some pics in this thread for comparison:
http://www.bbq-brethren.com/forum/sh...ad.php?t=96828 This one is done at 225* (reverse sear) and you can see the pinkness goes nearly to the edge: This one (courtesy of Ron_L) was cooked at 275* and the edges are slightly more done: This one was cooked by Boshizzle at 325*: taken from this thread: http://www.bbq-brethren.com/forum/sh...d.php?t=105163 Notice that the outer segment is much more done than the inside. Every method is great, but you can see they produce a different product.
__________________
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. |
|
Thanks from: ---> |
09-01-2011, 10:21 PM | #14 |
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
|
Thanks Gore... The end results of the 225 version that you posted is what I'm looking for.
Thanks to everyone else as well.
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Standing rib roast | Bubba User | Q-talk | 8 | 01-08-2012 08:02 PM |
Whole Rib Eye VS Standing Rib Roast | Camille Eonich | Q-talk | 11 | 05-27-2009 11:15 AM |
Standing Rib Roast | Midnight Smoke | Q-talk | 22 | 08-03-2008 06:10 PM |
Standing Rib Roast and Rib Eyes $3.99 lb @ Von's | big brother smoke | Q-talk | 9 | 06-14-2008 12:35 PM |
Standing Rib Roast | kcquer | Q-talk | 10 | 12-16-2004 12:23 PM |
Thread Tools | |
|
|