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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-24-2009, 10:49 PM   #1
jagardn
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Default Christmas Eve Rib Roast

I cooked and 11# standing rib roast today...

Just put on the Primo at 215 Degrees



Once the roast reached 125, I cranked the XL up to 500 to put a crust on it.



After resting for 40 minutes it was back on the 500 degree XL for 10 minutes.



Finished Roast Sliced....Medium Rare



It was great, still had a few pounds left over...well, I guess I'll have some damn good roast beef sammies for a few days.:D
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Unread 12-24-2009, 10:58 PM   #2
Norcoredneck
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Nice!
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Unread 12-24-2009, 10:59 PM   #3
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Outfarkingstanding!
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Unread 12-24-2009, 11:00 PM   #4
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Oh my, reaaly nice looking beef.
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Unread 12-24-2009, 11:11 PM   #5
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There's the Beef.
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Unread 12-25-2009, 12:22 AM   #6
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Outstanding! A little smoke ring too... Personally, I like mine with the bone in, please. :)
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Unread 12-25-2009, 04:42 AM   #7
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Looks great!
Now if you wanna avoid those left overs invite some Brethren over next time!
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Unread 12-25-2009, 05:11 AM   #8
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great job!
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Unread 12-25-2009, 08:25 AM   #9
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yum yum yummy
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Unread 12-25-2009, 09:20 AM   #10
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Looks fantastic!!

Are those the D Plates you are using?

What was your total cook time? (I'm compiling more information for the low temperature cooking chart I have on my prime rib page)
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Unread 12-25-2009, 01:29 PM   #11
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Quote:
Originally Posted by thirdeye View Post
Looks fantastic!!

Are those the D Plates you are using?

What was your total cook time? (I'm compiling more information for the low temperature cooking chart I have on my prime rib page)
Yes, it is a D-Plate under the Roast...better heat distribution.

As for the cooking...

The roast was 11.2 lbs 4 bone roast. It went on at 12:40 at 215 with a DigiQ. I checked and wrote down the Time/Pit Temp/Meat Temp every hour of the cook for my future reference.

Time Pit Temp Meat Temp
12:40 220 49
13:40 210 57
14:40 215 73
15:40 215 91
16:40 215 112
17:34 215 125

4:54 total took time.
I think that 210 pit temp was the Guru still learning the pit.
Rested for 40 minutes while the Primo got up to 500, then back in for 10 minutes for the crust.
Any other questions let me know.
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Last edited by jagardn; 12-25-2009 at 01:33 PM.. Reason: Added Color Coding
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Unread 12-25-2009, 01:36 PM   #12
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Quote:
Originally Posted by D0ughB0y View Post
Outstanding! A little smoke ring too... Personally, I like mine with the bone in, please. :)
Funny thing is, I didn't use any smoking wood, just straight RO Lump.
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Unread 12-25-2009, 01:42 PM   #13
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Good cookin'!
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Unread 12-25-2009, 01:48 PM   #14
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Very excellent!
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Unread 12-25-2009, 02:41 PM   #15
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looks great! I will be doing one in my Primo in a few days (once the in laws leave!)
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