Catching up on some pron

Ron_L · 05-11-2008, 08:42 PM

I finally found the memory card adapter so i am catching up on some pron from the last couple of days...

On Friday I sent to a new grocery store, Caputo's Market, to see what they had. I bought some chicken and some nice pork spares, but the find of the day was a special sale on bone in rib roasts. $3.99/lb! I found a nice looing 4 bone roast and cooked it in the FEC for Friday night dinner. I rubbed it with Montreal Steak Seasoning and cooked it at 250 until it was 130 in the center then held it at 140 for an hour.

Then today, after to rain stopped I did a practice run of ribs and chicken. I trimmed the spares St. Louis style.

mm_0_mm · 05-11-2008, 08:47 PM

Even though that bbq looks awesome, I would have to go for a big ole' slice of rib roast right now!

JD McGee · 05-11-2008, 08:47 PM

Now THIS is a "Friday Night Steak Night" pic good enough for framing!

Nice job bro...the meats and the pics all look great!

71-South · 05-11-2008, 08:49 PM

I really need to try a rib roast. So far I've done pig fingers, fatties, butts, and baby backs. Should I try a rib roast first, or should I try a brisket first? What I mean, I guess, is which one is easier?

Thanks,
Bret

big brother smoke · 05-11-2008, 08:51 PM

Looks tasty, RonL!

Ron_L · 05-11-2008, 08:58 PM

Quote:

Originally Posted by 71-South

I really need to try a rib roast. So far I've done pig fingers, fatties, butts, and baby backs. Should I try a rib roast first, or should I try a brisket first? What I mean, I guess, is which one is easier?

Thanks,
Bret

I think a rib roast is easier since it is a shorter cook. The Poobah has a great recipe for prime rib in the recipe section. If yo follow his instructions you will get great results. You can also cook it the way that I did, which is fairly slow with an extended rest. I cooked mine at 250 until it was 130 internal and then held it in the FEC at 140, but you can cook it to your desired doneness and hold it in a cooler wrapped in towels for a while. The temp will come up a few degrees during the hold time, but I think the hold time helps the meat develop a better flavor.

Bbq Bubba · 05-11-2008, 08:58 PM

Ribs and chicken look good Ron, your gonna be trouble this year.....

I'd have to say that rib roast almost brought a tear to my eye!
Absolutely beautiful!

71-South · 05-11-2008, 09:36 PM

Quote:

I think a rib roast is easier since it is a shorter cook. The Poobah has a great recipe for prime rib in the recipe section. If yo follow his instructions you will get great results. You can also cook it the way that I did, which is fairly slow with an extended rest. I cooked mine at 250 until it was 130 internal and then held it in the FEC at 140, but you can cook it to your desired doneness and hold it in a cooler wrapped in towels for a while. The temp will come up a few degrees during the hold time, but I think the hold time helps the meat develop a better flavor.

Good deal. Thanks, Ron.

Bigdog · 05-11-2008, 09:49 PM

Quote:

Originally Posted by Ron_L

I think a rib roast is easier since it is a shorter cook. The Poobah has a great recipe for prime rib in the recipe section. If yo follow his instructions you will get great results. You can also cook it the way that I did, which is fairly slow with an extended rest. I cooked mine at 250 until it was 130 internal and then held it in the FEC at 140, but you can cook it to your desired doneness and hold it in a cooler wrapped in towels for a while. The temp will come up a few degrees during the hold time, but I think the hold time helps the meat develop a better flavor.

You know that you're killing me with all the new cool toys you have. Green with jealousy mod.

How does the flavor of this method compare to the Poopy Style Mod?

fnnm358 · 05-12-2008, 04:56 AM

RIBS and CHICKEN what a combo and that rib roast is awesome looking almost took a bite of my computer

OSD · 05-12-2008, 05:50 AM

Everything looks great, but that rib roast is outstanding!!!!!

ZBQ · 05-12-2008, 06:59 AM

Well, I have to go get some Windex now to clean the tougne track off the screen!

That rib roast is making my mouth water Ronnel!!

Cooked to perfection too!!

tonto1117 · 05-12-2008, 07:16 AM

Yum!! Magnifico!!!!!

jeffjenkins1 · 05-12-2008, 07:20 AM

That is lovely! Now I'm hungry!

Jeff

BBQ Grail · 05-12-2008, 07:40 AM

A work of Art! I think an enlargement of that roast would look good framed right above my computer monitor.

Nice job!

05-11-2008, 08:42 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Catching up on some pron I finally found the memory card adapter so i am catching up on some pron from the last couple of days... On Friday I sent to a new grocery store, Caputo's Market, to see what they had. I bought some chicken and some nice pork spares, but the find of the day was a special sale on bone in rib roasts. $3.99/lb! I found a nice looing 4 bone roast and cooked it in the FEC for Friday night dinner. I rubbed it with Montreal Steak Seasoning and cooked it at 250 until it was 130 in the center then held it at 140 for an hour. Then today, after to rain stopped I did a practice run of ribs and chicken. I trimmed the spares St. Louis style. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/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/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

05-11-2008, 08:47 PM	#2
mm_0_mm Full Fledged Farker Join Date: 08-14-03 Location: Overland Park, KS Downloads: 0 Uploads: 0	Even though that bbq looks awesome, I would have to go for a big ole' slice of rib roast right now! __________________ Bandera (with "outhouse" mod) Good-One Model 30-24 Weber Kettle

05-11-2008, 08:47 PM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Now THIS is a "Friday Night Steak Night" pic good enough for framing! Nice job bro...the meats and the pics all look great! __________________ Wine Country "Q" Competition BBQ

05-11-2008, 08:49 PM	#4
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO Downloads: 0 Uploads: 0	I really need to try a rib roast. So far I've done pig fingers, fatties, butts, and baby backs. Should I try a rib roast first, or should I try a brisket first? What I mean, I guess, is which one is easier? Thanks, Bret __________________ UDS / Mini WSM --- "Q or Q not. There is no try." -YodaQ Cass Lodge #147 AF&AM Harrisonville, Missouri

05-11-2008, 08:51 PM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Looks tasty, RonL! __________________ 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"

05-11-2008, 08:58 PM	#7
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Ribs and chicken look good Ron, your gonna be trouble this year..... I'd have to say that rib roast almost brought a tear to my eye! Absolutely beautiful! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

05-12-2008, 04:56 AM	#10
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan Downloads: 0 Uploads: 0	RIBS and CHICKEN what a combo and that rib roast is awesome looking almost took a bite of my computer __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-12-2008, 05:50 AM	#11
OSD is One Chatty Farker Join Date: 12-22-05 Location: St. Petersburg, Fl. Downloads: 0 Uploads: 0	Everything looks great, but that rib roast is outstanding!!!!!

05-12-2008, 06:59 AM	#12
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio Downloads: 0 Uploads: 0	Well, I have to go get some Windex now to clean the tougne track off the screen! That rib roast is making my mouth water Ronnel!! Cooked to perfection too!! __________________ Big Z's Sweet Gold - Rich honey mustard flavor with a BBQ kick. Great on chicken, burgers, brats, great on ribs too! Get ya some @ Great Lakes BBQ Supply Co. WSM, Weber Gasser, Weber OTG "Tilly" - Spicewine Single Axle http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf

05-12-2008, 07:16 AM	#13
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI Downloads: 0 Uploads: 0	Yum!! Magnifico!!!!! __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

05-12-2008, 07:20 AM	#14
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	That is lovely! Now I'm hungry! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

05-12-2008, 07:40 AM	#15
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	A work of Art! I think an enlargement of that roast would look good framed right above my computer monitor. Nice job! __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

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