Bob in St. Louis
Babbling Farker
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Wish I could help, but I've never done one.
Looks good so far!
Looks good so far!
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working on DNS.. links may break temporarily.
Rib Roast Appreciation Thread
- Thread starter Gore
- Start date
ice_mf_mike
Full Fledged Farker
Mikhail
Babbling Farker
Yum. Heating up last night's pecan smoked rib roast now.
Apparently part of it fell off during the turn. Good fat content.That crust tho
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.
Looks good to me Erik.
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.
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.
Thanks, but it was not what I envisioned.
sliding_billy
somebody shut me the fark up.
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.
I actually love that doneness as long as you eat it fast. The beefy flavor is so much stringer than medium rare.
mchar69
Quintessential Chatty Farker
Look into Meathead's method at Amazing ribs.com.
Works like a charm.
Pink all the way through. I'd eat yours like an animal, though....
Works like a charm.
Pink all the way through. I'd eat yours like an animal, though....
Gave my kids about 2½# of the roast to take home. They made a breakfast hash with it yesterday.
Still have a rib with a bunch of meat. Thinking of making stroganoff. Have made it before just winging the recipe. Anyone have a good one?
Still have a rib with a bunch of meat. Thinking of making stroganoff. Have made it before just winging the recipe. Anyone have a good one?
- Joined
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Dude... my mouth started watering just looking at this hunk of goodness:
:shock:
:shock:
^^^Hey Al! Hope all is well brother!
Anyway, I cooked and we ate a rib roast on New Year's, but I didn't take any pix. :tsk: I did a recipe/method out of APL's book that involved a glaze that included beef base and chili powder and it was pretty fantastic.
Anyway, I cooked and we ate a rib roast on New Year's, but I didn't take any pix. :tsk: I did a recipe/method out of APL's book that involved a glaze that included beef base and chili powder and it was pretty fantastic.
- Joined
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- Reaction score
- 53,920
- Points
- 113
- Location
- 17h 45m 40.036 and -29° 00` 28.17
