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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-15-2007, 08:22 PM   #1
SmokeyBear
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Default beef rib roast

I bought a small beef rib roast today. The net weight is only 2.19 pounds, and it appears to only have one rib. I haven't quite decided how to cook it yet. I'm thinking that I'll either smoke it until done or that I'll smoke it for a while, let it rest, then slice it into a couple of steaks and grill the rest of the way. A nearby steak house does something similar to the latter with prime rib, and it turns out very well.

I'd appreciate any tips or pointers.

One thing to note, both my wife and I like beef in the medium well range. Neither one of us likes it with blood still running out of it.
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Old 11-15-2007, 09:35 PM   #2
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Take it to 140 internal
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Old 11-15-2007, 09:39 PM   #3
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Wife is in same mode. I would smoke to 140 slice and grill to liking. Best of both worlds.
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Old 11-16-2007, 06:13 AM   #4
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Thats what I smoked at the weekend, the leftovers made a great Smoked Beef, Guinness & Cheese Pie (recipe to be posted soon!)

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Originally Posted by SmokeyBear View Post
I bought a small beef rib roast today.
I just rubbed it with Spicewines Heffer Rub and smoked it at 225ish until a probe slid into it with a little resistance, temp as above (140)
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Old 11-16-2007, 06:17 AM   #5
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Think I woulda cut it in half and made two steaks out of it. One for my breakfast and one for my lunch.
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Old 11-16-2007, 04:10 PM   #6
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Here it is going into the BGE.
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Old 11-16-2007, 05:01 PM   #7
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What temp did you take it to? I would pull mine at around 120-125 since I like mine a bit rare. There's also going to be some carryover.

I have a 4 bone roast which my butcher has been aging for me for several weeks. Going to smoke it Thursday, can't wait.
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Old 11-16-2007, 05:18 PM   #8
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Quote:
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What temp did you take it to? I would pull mine at around 120-125 since I like mine a bit rare. There's also going to be some carryover.

I have a 4 bone roast which my butcher has been aging for me for several weeks. Going to smoke it Thursday, can't wait.
It's getting close to 130* now. I like steaks in the medium well range. I'm thinking of going to 140, resting, slicing into steaks and then tossing the steaks on the grill.
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Old 11-16-2007, 06:05 PM   #9
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pulled for the rest at 140*
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Old 11-16-2007, 07:14 PM   #10
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I already had the gasser fired up to cook some taters; so, I seared the slices on it. They sure were tasty.
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Old 11-16-2007, 07:16 PM   #11
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are you saying you smoked that on your bge and then put it on a gasser?
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Old 11-16-2007, 07:20 PM   #12
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Quote:
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are you saying you smoked that on your bge and then put it on a gasser?

Yup. It was already hot and burning. I was using it to fry some taters in olive oil. I just dropped the sliced side on it long enough to sear, maybe a minute at the most.
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Old 11-16-2007, 07:37 PM   #13
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man that looks tasty, i need to find some steak
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Old 11-16-2007, 07:50 PM   #14
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2 pounds? Thats a steak, not a roast. I'd have grilled it. Cover in salt, pepper, garlic and onion powder. Make mine medium rare please. Getting hungry.
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Old 11-16-2007, 07:55 PM   #15
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Quote:
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2 pounds? Thats a steak, not a roast. I'd have grilled it. Cover in salt, pepper, garlic and onion powder. Make mine medium rare please. Getting hungry.

Other than my not much caring for garlic and outright despising onions along with my preference for medium-well, that don't sound like a half-bad plan for next time. :)
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