MY RIB Roast...

keale · 12-26-2007, 01:42 AM

I know there is a Prime Rib thread, (sorry Todd) but I was so proud of this cook, I wanted to show off... a little...

This was a 6.75# "Select" rib roast. Not the best, but it was in my price range. I used Guava wood, mixed w/ Kiawe wood. The smoke flavor was really mild, I wish it was a little stonger. I tried a drip pan, on the bottom rack, for au'jus, but it didn't work too well. I was at 245*, then went to 225* after I removed the drip pan. The total time was 3 hrs 10 min. Enjoy the pictures. Only thing missing was ABT's!!

My Horseraddish Herb crust, rosemarry, thyme, garlic, black pepper, and Hawaiian Salt

Mixed with Olive Oil

Readfor the UDS!

Fattie, stuffed with Mozzeralla and Jalapenos!
Christmas colors!

UDS chugging along! Threw on some Portuguese Sausage, and Yams RonL style!

Finished product, not the best pic...

Scalloped Potatoes w/ parmesian, and cheddar

Oh My! Absolutely THE best rib roast I ever tasted.

This was good also...

The cooks reward! Sliced it up, mighty fine ribs!

My Plate, Oh yeah had Pumpkin pie,and Double Chocolate brownies
for desert!
MERRY CHRISTMAS!!

River City Smokehouse · 12-26-2007, 03:43 AM

That's some fine lookin' eats Roy! I think I only gained 12 lbs. just looking at it.

N8man · 12-26-2007, 04:52 AM

Awesome Looking Spread there, Roy. I dig scalloped taters, OH Man!!!!....

LMAJ · 12-26-2007, 05:15 AM

Congrats - looks like a fine meal.

DaChief · 12-26-2007, 06:36 AM

Well done Roy. That's a good looking meal for sure!

Puppyboy · 12-26-2007, 07:45 AM

Looks like a job well done.

smokinbadger · 12-26-2007, 08:05 AM

Looks really good! I'm going to have to try that just as soon as I find a Michigan source for Guave and Kiawe wood!

Actually, I'm going to do a rib roast for new years, using slightly less exotic cherry wood...

fnnm358 · 12-26-2007, 08:22 AM

very nice spread you did an awesome job thanks for sharing

swamprb · 12-26-2007, 08:32 AM

Nice work Roy! I didn't get a call so figured you had it under control, but I gotta know, did you turn the roast during the cook?

BBQ Grail · 12-26-2007, 08:45 AM

Great looking groceries, Roy.

A job well done.

wlh3 · 12-26-2007, 08:46 AM

Way to go Roy, all the food looks fantastic.

Smoke on bro smoke on.

thirdeye · 12-26-2007, 10:02 AM

Oh yeah....everything looks great!! Drums are a prime rib cookin' machine, right Roy?

I used to say that a pork putt was the easiest big piece of meat to cook, but factoring in the short length of time a prime requires ....maybe a prime is the easiest. And you get some bones to gnaw on.

keale · 12-26-2007, 04:40 PM

Thanks all for the kind words...If you haven't done this, please do so, you won't regret it, like Thirdeye said, easy!

Quote:

Originally Posted by thirdeye

Oh yeah....everything looks great!! Drums are a prime rib cookin' machine, right Roy?
I used to say that a pork putt was the easiest big piece of meat to cook, but factoring in the short length of time a prime requires ....maybe a prime is the easiest. And you get some bones to gnaw on.

You're so right! I did "brown" it on the kettle for few minutes. but oh so good, can't wait for left oves!

Quote:

Originally Posted by swamprb

Nice work Roy! I didn't get a call so figured you had it under control, but I gotta know, did you turn the roast during the cook?

Brian...I did turn after an hour, but the drip pan kind of made that idea obsolete... How did you do your sauce? After 1.5 hrs, I didn't get any drippings...

BBQPrincess · 12-27-2007, 07:08 AM

Great pics and delicious looking food; now I am starving and I rarely do breakfast :-) I just want a helping of everything! Thx for sharing the outcome of this awesome feast!

Bossmanbbq · 12-27-2007, 11:09 AM

Very good looking grub there Roy! Where did you get your recipe for the crust? Looked pretty good!

12-26-2007, 01:42 AM	#1
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	MY RIB Roast... I know there is a Prime Rib thread, (sorry Todd) but I was so proud of this cook, I wanted to show off... a little... This was a 6.75# "Select" rib roast. Not the best, but it was in my price range. I used Guava wood, mixed w/ Kiawe wood. The smoke flavor was really mild, I wish it was a little stonger. I tried a drip pan, on the bottom rack, for au'jus, but it didn't work too well. I was at 245, then went to 225 after I removed the drip pan. The total time was 3 hrs 10 min. Enjoy the pictures. Only thing missing was ABT's!! My Horseraddish Herb crust, rosemarry, thyme, garlic, black pepper, and Hawaiian Salt Mixed with Olive Oil Readfor the UDS! Fattie, stuffed with Mozzeralla and Jalapenos! Christmas colors! UDS chugging along! Threw on some Portuguese Sausage, and Yams RonL style! Finished product, not the best pic... Scalloped Potatoes w/ parmesian, and cheddar Oh My! Absolutely THE best rib roast I ever tasted. This was good also... The cooks reward! Sliced it up, mighty fine ribs! My Plate, Oh yeah had Pumpkin pie,and Double Chocolate brownies for desert! MERRY CHRISTMAS!! __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

12-26-2007, 03:43 AM	#2
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	That's some fine lookin' eats Roy! I think I only gained 12 lbs. just looking at it. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

12-26-2007, 04:52 AM	#3
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	EyeCandy Supreme!!! Awesome Looking Spread there, Roy. I dig scalloped taters, OH Man!!!!.... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

12-26-2007, 05:15 AM	#4
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Congrats - looks like a fine meal. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

12-26-2007, 07:45 AM	#6
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	Looks like a job well done. __________________ www.facebook.com/BarkinDawgsBBQCatering

12-26-2007, 06:36 AM	#5
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	Well done Roy. That's a good looking meal for sure!

12-26-2007, 08:05 AM	#7
smokinbadger Full Fledged Farker Join Date: 09-17-06 Location: Dexter, MI	Looks really good! I'm going to have to try that just as soon as I find a Michigan source for Guave and Kiawe wood! Actually, I'm going to do a rib roast for new years, using slightly less exotic cherry wood... __________________ The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser *

12-26-2007, 08:22 AM	#8
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	very nice spread you did an awesome job thanks for sharing

12-26-2007, 08:32 AM	#9
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Nice work Roy! I didn't get a call so figured you had it under control, but I gotta know, did you turn the roast during the cook? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

12-26-2007, 08:45 AM	#10
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Great looking groceries, Roy. A job well done. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

12-26-2007, 08:46 AM	#11
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA	Way to go Roy, all the food looks fantastic. Smoke on bro smoke on. __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

12-26-2007, 10:02 AM	#12
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Oh yeah....everything looks great!! Drums are a prime rib cookin' machine, right Roy? I used to say that a pork putt was the easiest big piece of meat to cook, but factoring in the short length of time a prime requires ....maybe a prime is the easiest. And you get some bones to gnaw on. __________________ ~thirdeye~ I Play With Fire and Smoke *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

12-27-2007, 07:08 AM	#14
BBQPrincess On the road to being a farker Join Date: 03-23-07 Location: Midwest	Great pics and delicious looking food; now I am starving and I rarely do breakfast :-) I just want a helping of everything! Thx for sharing the outcome of this awesome feast!

12-27-2007, 11:09 AM	#15
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado	Very good looking grub there Roy! Where did you get your recipe for the crust? Looked pretty good! __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

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