oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 12-24-2011, 01:44 PM   #1
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default My first Rib Roast Bone-in Choice Beef Rib

Merry Christmas!

This is my first prime rib.
13 pounds of awesome looking meat!
I coated it with EVOO and Montreal steak seasoning.
I will be cooking it in my old Imperial Kamado on Christmas day!
If anyone can help with temps and cook times that would be awesome.
Thanks in advance.






__________________
I woke up to the smell of BBQ and I said to myself, self,
I hope the EPA don't catch wind of this

At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is offline   Reply With Quote


Old 12-24-2011, 01:47 PM   #2
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Default

Wow, you really do like them rare!
__________________
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.
Gore is offline   Reply With Quote


Thanks from: --->
Old 12-24-2011, 01:55 PM   #3
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

I've had best results cooking @ 200 for around 30 min a pound to a temp of 120 internal then pull it out, crank the heat high, stick back in for a sear - you'll get uniform doneness all the way through at that lower temp. If you wanna hit different doneness from the ends to the middle, cook at a higher temp like 325 and the ends will be more done than the middle.

Whatever you do, be sure to let it rest - an hour is good. You can do 30 minutes if you have to, but an hour is probably better. If you have to rest longer, just wrap it and stick it in a cooler - but not immediately - I'd let it rest a little first so it doesn't continue to cook like it would if you wrapped & coolered it right away.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from: --->
Old 12-24-2011, 01:57 PM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Nice hunk o beef! Is that price typical for your area? I bought a couple of 21-day aged choice rib roasts for the freezer just before Thanksgiving and they were $5.99/lb. I noticed yesterday that the same roast was $7.99/lb.

As for cooking, I've done rib roasts two ways, and both come out great.

The first is to season with Montreal Steak Seasoning (you've already followed this step :)) and then cook at 275-ish until it is 125 - 130 internal (about 25 minutes per pound, but YMMV), this rest and slice. This gives you a nice crust, but not seared, and a nice even medium rare throughout. If someone wants their done more then I toss it on the grill for a couple of minutes.

The second is to cook at 200 - 225 until it is 120 internal (I think my last one was closer to 35 minutes per pound, but I forget) then let it rest while you get the grill up to lava temps and then sear it all around. It should then be 125 - 130 internal. Rest and slice.

The biggest different between the methods is the evenness of the meat inside. With the higher heat cook the outsides of the roast get done a little bit more. That can be good is someone wants and end cut thinking it will be done more. The lower temp cook produces a roast that is the same temp edge to edge. Both turn out great.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Thanks from: --->
Old 12-24-2011, 02:53 PM   #5
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Default

Oh that's gonna be good!
Skidder is offline   Reply With Quote


Thanks from:--->
Old 12-24-2011, 03:02 PM   #6
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Can't wait to see it when it's ready!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 12-24-2011, 03:11 PM   #7
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Oh yeah - let it sit out for a while before you put it in the oven. I've heard folks say it should be room temp when it goes in, but I've never done that due to time constraints, but at least an hour and ideally longer before going in the oved.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Old 12-24-2011, 03:29 PM   #8
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

Thanks Ron and gtr.

Ron,
I've never really watched the prices on them before so I'm not sure if that's normal here. They had some at dams club without the bone and they were almost 10.00 dollars a pound. That's why I went with the bone-in. The butcher cut the bone back and tied it together so I opened it up and rubbed down the inside as well. Then I tied it back up. I saw a thread that you posted Ron with your prime rib in a pan with rack. I think you put beef broth, onion, celery and garlic. I think that's the way I'm going to smoke it. Going to use a couple cherry wood chunks with hardwood briquets.
__________________
I woke up to the smell of BBQ and I said to myself, self,
I hope the EPA don't catch wind of this

At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is offline   Reply With Quote


Old 12-24-2011, 04:09 PM   #9
BluesDaddy
Full Fledged Farker
 
BluesDaddy's Avatar
 
Join Date: 03-18-10
Location: South Metro Atlanta, GA
Default

I agree with gtr, though I prefer 225*. 25 minutes per pound, pull it off at 118* to 120*, let rest for 30 minutes while cranking heat up to 500* or 550*, then 10 minutes to crust it up. I did this last year and it was perfect medium rare "bumper to bumper" except right at the edge - 1/8" or so.
BluesDaddy is offline   Reply With Quote


Thanks from:--->
Old 12-24-2011, 04:42 PM   #10
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Quote:
Originally Posted by silverfinger View Post
Thanks Ron and gtr.

Ron,
I've never really watched the prices on them before so I'm not sure if that's normal here. They had some at dams club without the bone and they were almost 10.00 dollars a pound. That's why I went with the bone-in. The butcher cut the bone back and tied it together so I opened it up and rubbed down the inside as well. Then I tied it back up. I saw a thread that you posted Ron with your prime rib in a pan with rack. I think you put beef broth, onion, celery and garlic. I think that's the way I'm going to smoke it. Going to use a couple cherry wood chunks with hardwood briquets.
Ya know, I forgot about that. I'm not sure if the stuff in the pan made any difference, but it came out great :)

I try to cook bone in rib roasts whenever I can. I like the bones and I think it give the meat better flavor.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Thanks from:--->
Old 12-24-2011, 09:34 PM   #11
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I tend to go with 250F to 275F, let it run until 130F internal, then pull and rest for 15 minutes or so. I don't do the sear anymore and don't miss it at all.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Old 12-24-2011, 09:37 PM   #12
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

That looks like a sweet roast!



I am cooking two tomorrow for friends and one for me and my family on Monday. I can't wait.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Old 12-24-2011, 10:57 PM   #13
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

Just got home from a wonderful evening with my daughter, husband and grandkids. I was trying to answer with my iphone. A real learning curve there. Im sure I will get it soon. Anyway, thanks for all the responses here that will help me out on that cook tomorrow.

Ron,
Now that you have cooked prime rib both ways, (in pan and not in pan) what one would you do in an old Kamado?
__________________
I woke up to the smell of BBQ and I said to myself, self,
I hope the EPA don't catch wind of this

At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is offline   Reply With Quote


Old 12-27-2011, 03:07 PM   #14
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

Sorry for the late update.

I would just like to thank everybody for all your advice helping me out with my first bone in prime rib.



I ended up smoking this for about 4 1/2 hrs, internal temp 120 and then set it on my weber kettle to sear. When I put in on the kettle it caught fire. That was fun. Then I let it rest for one hr. The temp went up to 131. Then I cut it up and ate. Some of the Family felt it was too rare so I took some slices back outside a seared them.
__________________
I woke up to the smell of BBQ and I said to myself, self,
I hope the EPA don't catch wind of this

At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is offline   Reply With Quote


Thanks from:--->
Old 12-27-2011, 03:10 PM   #15
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Farking NAILED it!

__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is online now   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Christmas Dinner Choice Rib Roast bobaftt Q-talk 15 12-25-2010 09:46 AM
beef rib roast Rick's Tropical Delight Q-talk 32 01-05-2010 12:30 PM
Bone is standing rib roast help! moocow Q-talk 36 12-18-2009 05:01 PM
Maple & Hickory Smoked Dry Rubbed Bone in Pork Loin Rib Roast Moose Q-talk 12 11-17-2009 05:56 PM
4 bone Rib Roast Questions Retread Q-talk 8 03-15-2009 01:25 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 06:28 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.