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Unread 12-16-2009, 06:25 PM   #1
moocow
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Question Bone is standing rib roast help!

I am wanting to make a bone in standing rib roast for Christmas eve with my family, Problem is I have know Idea how to do it I want to use my Weber kettle with my Smokinator mod. as the big Smoker is locked up in the comp trailer. Please give me all of the advise you can including seasonings, time, temp, etc. I just want to impress everyone. Pics would help. Thanks in advance.
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Unread 12-16-2009, 06:38 PM   #2
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Here is one I did a few months back. I rubbed with a mixture of The Rub Co. Santa Maria Style & Original Rub. Smoked at 250 ish. It cooked really fast like 1 hour per pound. I pulled it at 125 internal and let rest for 20 minutes or so. I don't have any pictures of it cut but hope this helps anyway.









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Unread 12-16-2009, 06:43 PM   #3
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As long as you do it on the kettle you can't go wrong. Check the Webernation web site, there is a video in there of the host doing a prime rib on the kettle. It's easy once you know what to do. I used to do a prime rib on the weber just for kicks now I HAVE TO do it or everybody wants to know why. I love it. ;)
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Unread 12-16-2009, 06:45 PM   #4
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Pooh's Prime Rib Recipe will work just fine for that I do believe...
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Unread 12-16-2009, 07:51 PM   #5
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the first thing i do with these puppies is hang it in the fridge covered for 2 days to drain all the blood out then proceed on your said course.
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Unread 12-16-2009, 08:12 PM   #6
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I did one in the (GASP!) oven a couple days ago after reviewing dozens of methods online. The one thing that stood out to me was if you do it slowly (225*ish) it will be the same level of "doneness" throughout, if you use the hot start method (475* for 15 min, finish at 350*) it will be cooked at a range of doneness throughout. In short, if your family all likes rare, med. rare, etc. go slow, if not, hot start might be better. I used the hot start method with a simple rub of kosher salt, pepper, onion powder, garlic powder and a little ground chipotle. Came out great, medium outside (for Mrs. Woody) med. rare in the center for me. Don't know how well that translates to your Weber, but seems like it should work fine...?
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Unread 12-16-2009, 08:14 PM   #7
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Bone is standing rib roast help!
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Unread 12-16-2009, 08:40 PM   #8
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[QUOTE=JiveTurkey;1115391]As long as you do it on the kettle you can't go wrong. Check the Webernation web site, there is a video in there of the host doing a prime rib on the kettle. It's easy once you know what to do. I used to do a prime rib on the weber just for kicks now I HAVE TO do it or everybody wants to know why. I love it. ;)[/QUOT

I agree..great videos by Jamie Purviance, he does a great job on the weber nation videos...its great to see the process, Esp the prime Rib, he keeps it simple method....salt/pepper/garlic...not all this other crazy stuff to add to the meat..its Prime rib...it speaks for itself. YUM!
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Unread 12-16-2009, 08:42 PM   #9
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Quote:
Originally Posted by NorthwestBBQ View Post
Bone is standing rib roast help!
in in in in in!!!
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Unread 12-16-2009, 09:05 PM   #10
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I don't like a lot of smoke on Prime Rib. You may want to consider leaving out the Smokenator. Set the kettle up for indirect and cook the roast until it is 125-ish internal and let it rest for 30 minutes or so before carving. For seasoning I lie either Montreal Steak Seasoning or I make a paste out of EVOO, garlic, fresh rosemary and kosher salt.
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Unread 12-16-2009, 09:13 PM   #11
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I am a purist when it comes to steaks, especially ribeyes. Rub it with olive oil, kosher salt, fresh cracked black pepper. That is all you need.
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Unread 12-16-2009, 09:20 PM   #12
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Quote:
Originally Posted by moocow View Post
in in in in in!!!
I'm sorry the "n" key is nowhere near the "s" key (computer geek mod)
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Unread 12-16-2009, 09:45 PM   #13
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Quote:
Originally Posted by Psyco Realm View Post
the first thing i do with these puppies is hang it in the fridge covered for 2 days to drain all the blood out then proceed on your said course.
Any others do it this way? If so, what is the reasoning?
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Unread 12-16-2009, 10:45 PM   #14
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Quote:
Originally Posted by Pork Smoker View Post
Any others do it this way? If so, what is the reasoning?

Cliff Claven Mod: The red stuff in meat is actually not blood. Blood is contained within the vascular system (veins) and is drained from the animal when it is slaughtered. The red stuff is actually called sarcoplasm (water+myoglobin and hemoglobin). It's the fluid that carries nutrients from the blood to the muscle tissue and is also very nutritious for humans. Don't be afraid, it's what makes meat "juicy"!
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Last edited by JiveTurkey; 12-16-2009 at 11:08 PM..
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Unread 12-17-2009, 07:35 AM   #15
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Offset, high heat 400+, pull at 120 internal as there is residual cooking at high heat.

Rub - what taste do you want? BBQ - then dizzy pig cowlick or Slabs beef. More traditional - salt, pepper, garlic, onion and rosemary and thyme. Also can stud it with Garlic cloves.

Aging by hanging in the fridge - be careful. The meat should actually be covered with a clean dry cotton towell and the fridge must be below 37F and the door should not be opened during the aging. Dry aging can be very dangerous. If you buy in cryovac from Sams see if you can get the packing date on the case. Then you can wet age it. Of course it takes 35-49 days of aging so if you buy meat packed a week ago there's a significant lead time. Never wet age beef that's been repackaged.
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Last edited by Ford; 12-17-2009 at 10:04 AM.. Reason: fixed fridge temp from 137 to 37
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