Standing rib roast suggestions?

Al Czervik · 09-01-2011, 05:30 PM

I have a six bone (bone cut and tied back on) rib roast I'd like to cook up this weekend. I bought a couple last time they were on sale (I think Easter) and wrapped and froze it. It appears to be in good shape with no freezer burn.

I'd like to slow smoke it so the entire roast is done to a uniform pink, and then sear the outside for a nice crust. I plan on seasoning it with 3EYZ BBQ rub. Any and all suggestions as far as time and temp would be greatly appreciated...

thirdeye · 09-01-2011, 05:48 PM

Via countless emails, I have collected a bunch of information which appears on the prime rib how to page on my site for this very question. I use low pit temps too for the same reasons you mentioned, so I asked readers to send me their times and temps. Most of these were cooked on a BGE or Primo Oval, but it will put you in the ballpark. Where you see a range in pit temps, I had multiple responses for the same weight roast, but the cook times were about the same. (this was most likely due to the diameter of a particular roast, of mayby the pit temp drifted a little during the cook)

Be sure to allow for carry over temps while resting the roast. All of the times below are when the roasts came off the cooker.

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°

Al Czervik · 09-01-2011, 05:56 PM

Quote:

Originally Posted by thirdeye

Via countless emails, I have collected a bunch of information which appears on the prime rib how to page on my site for this very question. I use low pit temps too for the same reasons you mentioned, so I asked readers to send me their times and temps. Most of these were cooked on a BGE or Primo Oval, but it will put you in the ballpark. Where you see a range in pit temps, I had multiple responses for the same weight roast, but the cook times were about the same. (this was most likely due to the diameter of a particular roast, of mayby the pit temp drifted a little during the cook)

Be sure to allow for carry over temps while resting the roast. All of the times below are when the roasts came off the cooker.

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°

WOW! Thank you very much! This really helps!

deguerre · 09-01-2011, 06:13 PM

I cook mine at a higher temp ~325 til 128 internal then pull foil and rest. It usually nails 135 on the climb. At the higher temp I get a really nice crusty surface and don't feel the need to sear. I also use a past made from evoo, minced garlic, minced rosemary, sea salt and pepper all ground up in a morter and pestle. Good stuff.

I have no idea about the times though cuz I measure by beers.

gtr · 09-01-2011, 06:13 PM

Seems to me like yer good to go!

deguerre · 09-01-2011, 06:15 PM

OH! Use oak for the smoke wood.

landarc · 09-01-2011, 06:50 PM

I really like standing rib roast cooked at 225F. That chart looks pretty good to me. I have found that 125F internal is too low for my family now, they seem to prefer my pulling at 135F. Of course, I don't do a reverse sear anymore.

OakPit · 09-01-2011, 07:29 PM

I cook at 550 on one BGE for 20 minutes then switch to another BGE at 275 until 130-135. Always has worked for me and the crust is nice.

Ron_L · 09-01-2011, 07:55 PM

I use the same seasoning as Guerry, but use a lower temp cook like Landarc.

thirdeye · 09-01-2011, 08:00 PM

Quote:

Originally Posted by landarc

I really like standing rib roast cooked at 225F. That chart looks pretty good to me. I have found that 125F internal is too low for my family now, they seem to prefer my pulling at 135F. Of course, I don't do a reverse sear anymore.

Yeah, sometimes the end sear isn't needed, especially if you use a drum. But when I cook one rare I will end sear it jsut for the flavor burst.

Another good thing about cooking them at barbecue temps is you will get a little smoke ring sometimes.

bbqbull · 09-01-2011, 08:00 PM

Al go to the recipe section and look up Phil of Poobah's prime rib recipe.

Al Czervik · 09-01-2011, 09:23 PM

Thanks to all y'all... ! All the advice has been noted and I'll make sure to post the results when the fat Czervik has sung!

Gore · 09-01-2011, 10:15 PM

I generally cook at a lower temp for rib roasts ~225* and I use oak. Always there are questions about temperature and I just want to point out that the lower the temperature, the more uniform the roast will be. If you like a uniform doneness throughout, cook it low. The higher the temp, the more done the outside and redder the inside. There are some pics in this thread for comparison:

http://www.bbq-brethren.com/forum/sh...ad.php?t=96828

This one is done at 225* (reverse sear) and you can see the pinkness goes nearly to the edge:

This one (courtesy of Ron_L) was cooked at 275* and the edges are slightly more done:

This one was cooked by Boshizzle at 325*:

taken from this thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=105163
Notice that the outer segment is much more done than the inside. Every method is great, but you can see they produce a different product.

Al Czervik · 09-01-2011, 10:21 PM

Thanks Gore... The end results of the 225 version that you posted is what I'm looking for.

Thanks to everyone else as well.

09-01-2011, 05:30 PM	#1
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Standing rib roast suggestions? I have a six bone (bone cut and tied back on) rib roast I'd like to cook up this weekend. I bought a couple last time they were on sale (I think Easter) and wrapped and froze it. It appears to be in good shape with no freezer burn. I'd like to slow smoke it so the entire roast is done to a uniform pink, and then sear the outside for a nice crust. I plan on seasoning it with 3EYZ BBQ rub. Any and all suggestions as far as time and temp would be greatly appreciated... __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

09-01-2011, 05:48 PM	#2
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Via countless emails, I have collected a bunch of information which appears on the prime rib how to page on my site for this very question. I use low pit temps too for the same reasons you mentioned, so I asked readers to send me their times and temps. Most of these were cooked on a BGE or Primo Oval, but it will put you in the ballpark. Where you see a range in pit temps, I had multiple responses for the same weight roast, but the cook times were about the same. (this was most likely due to the diameter of a particular roast, of mayby the pit temp drifted a little during the cook) Be sure to allow for carry over temps while resting the roast. All of the times below are when the roasts came off the cooker. 4 pound roast - 220°-228° pit temp - 2 hours to reach 125° 5-1/2 pound roast - 230° pit temp - 3 hours to reach 125° 6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125° 7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123° 7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125° 8 pound roast - 250° - 275° pit temp - 4 hours to reach 122° 10 pound roast - 220°-228° pit temp - 3 hours to reach 120° 11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125° 14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125° 15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127° __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

09-01-2011, 06:13 PM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I cook mine at a higher temp ~325 til 128 internal then pull foil and rest. It usually nails 135 on the climb. At the higher temp I get a really nice crusty surface and don't feel the need to sear. I also use a past made from evoo, minced garlic, minced rosemary, sea salt and pepper all ground up in a morter and pestle. Good stuff. I have no idea about the times though cuz I measure by beers. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

09-01-2011, 06:13 PM	#5
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Seems to me like yer good to go! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

09-01-2011, 06:15 PM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	OH! Use oak for the smoke wood. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

09-01-2011, 06:50 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I really like standing rib roast cooked at 225F. That chart looks pretty good to me. I have found that 125F internal is too low for my family now, they seem to prefer my pulling at 135F. Of course, I don't do a reverse sear anymore. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

09-01-2011, 07:29 PM	#8
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Livermore, CA Downloads: 0 Uploads: 0	I cook at 550 on one BGE for 20 minutes then switch to another BGE at 275 until 130-135. Always has worked for me and the crust is nice. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA Each wearing custom handles from Marty Leach

09-01-2011, 07:55 PM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I use the same seasoning as Guerry, but use a lower temp cook like Landarc. __________________ "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

09-01-2011, 08:00 PM	#11
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Al go to the recipe section and look up Phil of Poobah's prime rib recipe. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

09-01-2011, 09:23 PM	#12
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Thanks to all y'all... ! All the advice has been noted and I'll make sure to post the results when the fat Czervik has sung! __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

09-01-2011, 10:15 PM	#13
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I generally cook at a lower temp for rib roasts ~225* and I use oak. Always there are questions about temperature and I just want to point out that the lower the temperature, the more uniform the roast will be. If you like a uniform doneness throughout, cook it low. The higher the temp, the more done the outside and redder the inside. There are some pics in this thread for comparison: http://www.bbq-brethren.com/forum/sh...ad.php?t=96828 This one is done at 225* (reverse sear) and you can see the pinkness goes nearly to the edge: This one (courtesy of Ron_L) was cooked at 275* and the edges are slightly more done: This one was cooked by Boshizzle at 325: taken from this thread: http://www.bbq-brethren.com/forum/sh...d.php?t=105163 Notice that the outer segment is much more done than the inside. Every method is great, but you can see they produce a different product. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD*? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

09-01-2011, 10:21 PM	#14
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Thanks Gore... The end results of the 225 version that you posted is what I'm looking for. Thanks to everyone else as well. __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

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