Rib Roast Appreciation Thread - Page 10

gtr · 12-23-2018, 11:38 PM

Gonna put up a few of the pix that I re-found that got bombed off 'cause of the farkbucket deal.

These are from different years past:

Dry aged, pre-cook

Not sure whether or not either of these are from that^^^roast, but they were delicious.

Gonna do this year's kinda like smoke_ninja - hit with Q-salt ahead of time. Got an 11 pound standing rib roast & cannot wait to cook and eat that thing. Gonna throw it in the BW Chubby (been using that cooker a lot lately - love that thing!) with a little pecan at 200. Gonna see what it looks like at the end of the cook before I decide whether or not to sear.

Love this thread!

smoke ninja · 12-26-2018, 12:15 AM

another year in the books

food4thot · 10-12-2019, 01:40 PM

My boys are coming for dinner tonight so I picked up an 8½ pound standing rib roast. Plan on putting it on the Performer rotisserie, bones and all. Loading lump on one side and gonna catch the drippings. Will be about 3 hours sitting on the counter at room temp.

Been a couple years since doing one and sorta drawing a blank on how long it should take. Any thoughts would be appreciated.

food4thot · 10-12-2019, 03:59 PM

Olive oil, Celtic sea salt, fresh cracked black pepper, and a finishing hit of Montreal steak seasoning. Couple cherry chunks in the fire and it's on. Was running late so skipped the catch pan.

food4thot · 10-12-2019, 05:49 PM

About an hour and 45 minutes in. Stopped the motor and started pushing the Thermapen in slowly. Internal got down to 90°. This thing won't be perfect but hope it's delicious.

Bob in St. Louis · 10-12-2019, 05:52 PM

Wish I could help, but I've never done one.
Looks good so far!

food4thot · 10-12-2019, 06:23 PM

Progress pic

ice_mf_mike · 10-12-2019, 06:24 PM

Quote:

Originally Posted by food4thot

Progress pic

That crust tho 😮

Mikhail · 10-12-2019, 06:25 PM

Yum. Heating up last night's pecan smoked rib roast now.

food4thot · 10-12-2019, 06:28 PM

Quote:

Originally Posted by ice_mf_mike

That crust tho 😮

Apparently part of it fell off during the turn. Good fat content.

smoke ninja · 10-12-2019, 08:01 PM

Quote:

Originally Posted by food4thot

My boys are coming for dinner tonight so I picked up an 8½ pound standing rib roast. Plan on putting it on the Performer rotisserie, bones and all. Loading lump on one side and gonna catch the drippings. Will be about 3 hours sitting on the counter at room temp.

Been a couple years since doing one and sorta drawing a blank on how long it should take. Any thoughts would be appreciated.

hipshot guess is 2.5 hrs. hard to guess as I bet rotisserie temp will vary. probably be some bullseye but great crust with rotisserie from my experience.

food4thot · 10-13-2019, 12:02 PM

Quote:

Originally Posted by smoke ninja

hipshot guess is 2.5 hrs. hard to guess as I bet rotisserie temp will vary. probably be some bullseye but great crust with rotisserie from my experience.

Took it off after 2½ hours. Should have pulled it sooner as it ended up overdone. Was tasty but I have bad luck with rib roasts. Can never get them quite right in the grill. Thinking of trying Method X next time.

Stingerhook · 10-13-2019, 01:04 PM

Looks good to me Erik.

smoke ninja · 10-13-2019, 01:04 PM

Quote:

Originally Posted by food4thot

Took it off after 2½ hours. Should have pulled it sooner as it ended up overdone. Was tasty but I have bad luck with rib roasts. Can never get them quite right in the grill. Thinking of trying Method X next time.

is that the one where you throw it in a hot oven and then turn it off and leave it til done? I've heard it works.

I have good results cooking at low temps. my trusty turkey roaster with an analog dial works (same one I use to hot hold bbq) really well and as well as the pellet cooker. I rest for a bit so it doesn't carryover when I I sear.

food4thot · 10-13-2019, 02:41 PM

Quote:

Originally Posted by smoke ninja

is that the one where you throw it in a hot oven and then turn it off and leave it til done? I've heard it works.

I have good results cooking at low temps. my trusty turkey roaster with an analog dial works (same one I use to hot hold bbq) really well and as well as the pellet cooker. I rest for a bit so it doesn't carryover when I I sear.

Method X is pre-heating the oven to 500° then putting the roast in for exactly 5 minutes per pound. Turn the heat off and leave the roast in the oven for 2 hours without opening the door. Some I know say it works great, but I dismissed them because I've always liked playing with charcoal.

Think it's time to give X a try.

12-23-2018, 11:38 PM	#136
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Gonna put up a few of the pix that I re-found that got bombed off 'cause of the farkbucket deal. These are from different years past: Dry aged, pre-cook Not sure whether or not either of these are from that^^^roast, but they were delicious. Gonna do this year's kinda like smoke_ninja - hit with Q-salt ahead of time. Got an 11 pound standing rib roast & cannot wait to cook and eat that thing. Gonna throw it in the BW Chubby (been using that cooker a lot lately - love that thing!) with a little pecan at 200. Gonna see what it looks like at the end of the cook before I decide whether or not to sear. Love this thread! __________________ 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?

12-26-2018, 12:15 AM	#137
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	another year in the books __________________ Let's all just calm down and smoke a fatty

10-12-2019, 01:40 PM	#138
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	My boys are coming for dinner tonight so I picked up an 8½ pound standing rib roast. Plan on putting it on the Performer rotisserie, bones and all. Loading lump on one side and gonna catch the drippings. Will be about 3 hours sitting on the counter at room temp. Been a couple years since doing one and sorta drawing a blank on how long it should take. Any thoughts would be appreciated. __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen

10-12-2019, 03:59 PM	#139
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	Olive oil, Celtic sea salt, fresh cracked black pepper, and a finishing hit of Montreal steak seasoning. Couple cherry chunks in the fire and it's on. Was running late so skipped the catch pan. __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen

10-12-2019, 05:49 PM	#140
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	About an hour and 45 minutes in. Stopped the motor and started pushing the Thermapen in slowly. Internal got down to 90°. This thing won't be perfect but hope it's delicious. __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen

10-12-2019, 05:52 PM	#141
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	Wish I could help, but I've never done one. Looks good so far! __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

10-12-2019, 06:23 PM	#142
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	Progress pic __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen

10-12-2019, 06:25 PM	#144
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Yum. Heating up last night's pecan smoked rib roast now. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

10-13-2019, 01:04 PM	#148
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Looks good to me Erik. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.