FIrst attemp at a rib roast(pron)

Theboz1419 · 08-30-2009, 04:55 PM

put the rib roast on the UDS with a temp of about 225 and used a some cherry and one peice of hickory. It took a little less then 4 hours i think, cant remember what time I started, lol. seasoned with garlic slivers, rosemary, salt and pepper, evoo, and some vulcan fire salt and a touch more.

I pulled off the grill when it reached a temp of about 132, and it was almost falling apart. I let it set until it for a bit while I made the dip and bread. toasted the bread and made one nice French dip.

The meat melted like butter, very tender and juicy... Pron to follow

Philly-QueMaster · 08-30-2009, 05:01 PM

That looks amazing. I need some prime rib now....thanks!

Patrick

landarc · 08-30-2009, 05:38 PM

What a great looking sandwich and prime rib, it looks tender even in the pics.

Mark Stanton · 08-30-2009, 05:48 PM

That really looks great

Wornslick · 08-30-2009, 06:05 PM

Thats a great looking sandwich there.

big brother smoke · 08-30-2009, 06:17 PM

Nice!

BBQ Grail · 08-30-2009, 06:18 PM

Quote:

Originally Posted by big brother smoke

Nice!

Very nice!

Smokinrubcom · 08-30-2009, 06:22 PM

I will take some of that

millsy · 08-30-2009, 06:32 PM

Great looking sammie

countyliner · 08-30-2009, 08:02 PM

drool

BigAl · 08-30-2009, 10:08 PM

More drooooool!

Mr. Bub · 08-30-2009, 10:39 PM

That is awesome! Did one of those on my Weber several years back for Thanksgiving. The only way to roast....

GreasePig · 08-31-2009, 12:18 AM

I would so tear that up! Nice!

Moose · 08-31-2009, 01:20 AM

OMG! Now THAT's what a French Dip sammie should be...wow!

augie · 08-31-2009, 07:17 AM

I believe it must be time for second breakfast!

Great job!

08-30-2009, 04:55 PM	#1
Theboz1419 is one Smokin' Farker Join Date: 08-13-09 Location: Puyallup, WA	FIrst attemp at a rib roast(pron) put the rib roast on the UDS with a temp of about 225 and used a some cherry and one peice of hickory. It took a little less then 4 hours i think, cant remember what time I started, lol. seasoned with garlic slivers, rosemary, salt and pepper, evoo, and some vulcan fire salt and a touch more. I pulled off the grill when it reached a temp of about 132, and it was almost falling apart. I let it set until it for a bit while I made the dip and bread. toasted the bread and made one nice French dip. The meat melted like butter, very tender and juicy... Pron to follow __________________ Heatermeter homemade temp controller, Double Pan Gravity Feed(Stumps clone). Heatermeter Customizer and the designer of the Heatermeter Adapter board

08-30-2009, 05:38 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	What a great looking sandwich and prime rib, it looks tender even in the pics. __________________ [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]

08-30-2009, 06:05 PM	#5
Wornslick is one Smokin' Farker Join Date: 09-24-06 Location: Hannibal Missouri	Thats a great looking sandwich there. __________________ Wornslick Baby Stumps Blue Weber, with a table " The sunshine bores the daylights out of me "

08-30-2009, 06:17 PM	#6
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Nice! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

08-30-2009, 06:22 PM	#8
Smokinrubcom Full Fledged Farker Join Date: 09-01-08 Location: Huntsville,Alabama	I will take some of that __________________ SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub

08-30-2009, 05:01 PM	#2
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Bluffton, SC	That looks amazing. I need some prime rib now....thanks! Patrick

08-30-2009, 05:48 PM	#4
Mark Stanton is one Smokin' Farker Join Date: 07-25-09 Location: Southside of Houston, Texas	That really looks great

08-30-2009, 06:32 PM	#9
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada	Great looking sammie __________________ MILLSY AND I AM A MEATATARIAN

08-30-2009, 08:02 PM	#10
countyliner Full Fledged Farker Join Date: 08-02-09 Location: DeSoto County, MS	drool

08-30-2009, 10:08 PM	#11
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	More drooooool! __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL]

08-30-2009, 10:39 PM	#12
Mr. Bub Is lookin for wood to cook with. Join Date: 07-21-09 Location: Music City, U.S.A Nashville, Tennessee	That is awesome! Did one of those on my Weber several years back for Thanksgiving. The only way to roast.... __________________ Mr. Bub uses the Weber Kettle 22.5/Brinkman R2D2 Smoker/SoJoe Steel fire pit/La Caja China

08-31-2009, 12:18 AM	#13
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR	I would so tear that up! Nice! __________________ The beatings will continue until morale improves!

08-31-2009, 01:20 AM	#14
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	OMG! Now THAT's what a French Dip sammie should be...wow! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

08-31-2009, 07:17 AM	#15
augie is one Smokin' Farker Join Date: 10-30-07 Location: Melbourne, FL	I believe it must be time for second breakfast! Great job! __________________ Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X)