Standing Rib Roast - 4 bone, 10 1/2 lb, loin end (a.k.a. small end or first cut) WOW!

Mister Bob · 12-26-2011, 10:27 AM

Here she is fresh out of the butcher's wrap.

If fat = flavor, then this one's going to have plenty of flavor!

I made a simple rub:
2 tablespoons sea salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion

I gave all sides a medium coating and let it sit for about 45 minutes on the counter to come up in temperature a bit

It went into the Stumps Baby cruising at 225

Four hours and fifteen minutes later (about 25 minutes a pound) and the internal temp hit 118. At this point, I took it out, wrapped in foil and a couple of towels and let carry over cooking brings the IT up to about 125. This is where you can make some adjustment in serving time. It will hold wrapped in a cooler for an hour or so if necessary before the next step.

I brought the Stumps up to 450 degrees, and exactly one hour before entree time, I put the roast back into the cooker for exactly fifteen minutes. This is to get a little more Maillard Reaction (browning), for the people who like the end cuts. Now, I rested the roast for a second time for thirty minutes, wrapped in foil and covered with a couple of dish towels. Here's what it looked like, all done and ready for slicing.

I separated the bones,

sliced it 1/2 in thick and served it to rave reviews all around.

Merry Christmas and Happy New Year!!!

bluetang · 12-26-2011, 10:30 AM

Oh my goodness, that looks fantastic!

DaveMW · 12-26-2011, 10:31 AM

OUTSTANDING! That is on my list of things to try cooking. Thanks for posting the process along with the pron.

Black Dog BBQ · 12-26-2011, 10:32 AM

Awesome! My taste buds just went on strike. I need that! BTW that is a wicked looking blade you got there. What is it?

Phubar · 12-26-2011, 10:34 AM

Yep...you're tha man!

Gore · 12-26-2011, 10:57 AM

Beautiful!

colonel00 · 12-26-2011, 11:00 AM

vhram · 12-26-2011, 11:03 AM

Looks Great !

gtr · 12-26-2011, 11:08 AM

Gorgeous as always! The meat, the block, the knife - all of it!

Mister Bob · 12-26-2011, 11:17 AM

Quote:

Originally Posted by Black Dog BBQ

Awesome! My taste buds just went on strike. I need that! BTW that is a wicked looking blade you got there. What is it?

That's a Shun Classic 9" Hollow Ground Slicer

bigabyte · 12-26-2011, 11:31 AM

Fan-Farking-Tastic!

Grumpy's Q · 12-26-2011, 11:37 AM

nice!

Phrasty · 12-26-2011, 12:24 PM

I want a thick one to the left!

Looks amazing Bob!

Cheers

big brother smoke · 12-26-2011, 12:27 PM

You knocked it out of the park, brother! Love that knife, I have one too!

Arlin_MacRae · 12-26-2011, 12:40 PM

12-26-2011, 10:27 AM	#1
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Standing Rib Roast - 4 bone, 10 1/2 lb, loin end (a.k.a. small end or first cut) WOW! Here she is fresh out of the butcher's wrap. If fat = flavor, then this one's going to have plenty of flavor! I made a simple rub: 2 tablespoons sea salt 2 tablespoons black pepper 1 tablespoon granulated garlic 1 tablespoon granulated onion I gave all sides a medium coating and let it sit for about 45 minutes on the counter to come up in temperature a bit It went into the Stumps Baby cruising at 225 Four hours and fifteen minutes later (about 25 minutes a pound) and the internal temp hit 118. At this point, I took it out, wrapped in foil and a couple of towels and let carry over cooking brings the IT up to about 125. This is where you can make some adjustment in serving time. It will hold wrapped in a cooler for an hour or so if necessary before the next step. I brought the Stumps up to 450 degrees, and exactly one hour before entree time, I put the roast back into the cooker for exactly fifteen minutes. This is to get a little more Maillard Reaction (browning), for the people who like the end cuts. Now, I rested the roast for a second time for thirty minutes, wrapped in foil and covered with a couple of dish towels. Here's what it looked like, all done and ready for slicing. I separated the bones, sliced it 1/2 in thick and served it to rave reviews all around. Merry Christmas and Happy New Year!!! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

12-26-2011, 10:30 AM	#2
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Oh my goodness, that looks fantastic! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-26-2011, 10:31 AM	#3
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	OUTSTANDING! That is on my list of things to try cooking. Thanks for posting the process along with the pron. __________________ In a perfect world every lab would have a home and every home would have a lab. There is no greater fan of fly fishing than the worm. Weber Kettle 22.5" Restored "J" - Black Weber Smoky Joe "F"- Black Weber Genesis - Black (CL Score - brand new) Weber Go-Anywhere - Black UDS which surprisingly is not black Great Outdoors Smoky Mountain Smoker

12-26-2011, 10:32 AM	#4
Black Dog BBQ is one Smokin' Farker Join Date: 11-15-10 Location: Burkburnett, TX Downloads: 0 Uploads: 0	Awesome! My taste buds just went on strike. I need that! BTW that is a wicked looking blade you got there. What is it? __________________ BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser

12-26-2011, 10:34 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Yep...you're tha man! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

12-26-2011, 10:57 AM	#6
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Beautiful! __________________ 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"

12-26-2011, 11:00 AM	#7
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	__________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

12-26-2011, 11:03 AM	#8
vhram Full Fledged Farker Join Date: 03-02-11 Location: california Downloads: 0 Uploads: 0	Looks Great !

12-26-2011, 11:08 AM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Gorgeous as always! The meat, the block, the knife - all of it! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, 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. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-26-2011, 11:31 AM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Fan-Farking-Tastic! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-26-2011, 11:37 AM	#12
Grumpy's Q is One Chatty Farker Join Date: 02-23-06 Location: Ft. Worth, TX Downloads: 0 Uploads: 0	nice! __________________ Mike "A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09) Fish fryer/ turkey fryer 22 1/2 inch Weber gold kettle..blue 1 small tailgate gasser 3 Big Green eggs, 1 medium and 2 larges

12-26-2011, 12:24 PM	#13
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	I want a thick one to the left! Looks amazing Bob! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

12-26-2011, 12:27 PM	#14
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	You knocked it out of the park, brother! Love that knife, I have one too! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

12-26-2011, 12:40 PM	#15
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Wow! __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

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