Dinner at firehouse (pron)

Hozman · 01-12-2013, 09:50 PM

Standing Rib Roast on WSM and using GURU. Had really good flavor but wasn't as tender as I thought it should be. Just a simple rub and smoked at 250* for 4 hrs till it hit 140*. Wrapped it an let it sit for 1 hr.

Any tips on a more tender piece of meat? We are going to do another in 2 weeks.

cowgirl · 01-12-2013, 09:54 PM

Looks delicious!!
I usually pull it off the heat at a lower IT. More like 130, then rest for 20 to 25 minutes but I like mine med rare.
Yours does look good though.

aawa · 01-12-2013, 10:08 PM

At 140 it is about medium and then with resting time it will probably carry over closer to medium well. Like Cowgirl said pull about 130 (I normally pull at 125ish) and let it rest which will bring it up by 5-10 degrees.

A standing rib roast is normally a nice tender chunk of meat.

BobM · 01-12-2013, 11:40 PM

It looks really good!

01-12-2013, 09:50 PM	#1
Hozman Full Fledged Farker Join Date: 09-07-11 Location: Grain Valley, MO via Big Sky country Downloads: 0 Uploads: 0	Dinner at firehouse (pron) Standing Rib Roast on WSM and using GURU. Had really good flavor but wasn't as tender as I thought it should be. Just a simple rub and smoked at 250* for 4 hrs till it hit 140*. Wrapped it an let it sit for 1 hr. Any tips on a more tender piece of meat? We are going to do another in 2 weeks. __________________ 18.5 & 22.5 WSM-Weber one touch. Head cook Thick and Thin BBQ

01-12-2013, 09:54 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks delicious!! I usually pull it off the heat at a lower IT. More like 130, then rest for 20 to 25 minutes but I like mine med rare. Yours does look good though. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-12-2013, 10:08 PM	#3
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	At 140 it is about medium and then with resting time it will probably carry over closer to medium well. Like Cowgirl said pull about 130 (I normally pull at 125ish) and let it rest which will bring it up by 5-10 degrees. A standing rib roast is normally a nice tender chunk of meat. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

01-12-2013, 11:40 PM	#4
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	It looks really good! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|