Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura...
Reverse sear for the win!
I have done quite a few rib roasts but this one turned out just the way I wanted.
Started with a 12.35 lb. choice rib roast from the neighborhood grocery store.
I called on Friday to make sure I could pick up a 5 bone roast on Saturday. Butcher had it waiting for me.
On Sunday afternoon I cut off the strings (butcher had cut off the bones and retied) so I could dry brine with kosher salt and fresh ground pepper, and then added a bit of fresh rosemary. Retied the bones on afterward and left uncovered in the bottom of my fridge.
Next time I will trim the fat down a bit more.
On Christmas morning I pulled the roast from the fridge and left it on the counter while we unwrapped presents. At 9 am I fired up my cooker and got it running at 225F. Roast went on around 9:30 am.
One other thing I would do differently next time is to get the roast out of the fridge earlier. I probably pulled it out around 7:30 but the two hours wasn't enough. The center of the roast was very cold -- one hour in and it was still at 36F. And another hour in it had barely risen above 40F.
Here's the outside around 2 hours in the cooker:
I boosted the cooker temp to 250F, and around 2:15 the roast IT hit 120F. We had to travel about an hour to the inlaws so I pulled the roast out when it hit 123F, did a quick double wrap in tin foil with the ends somewhat open and put the roast in a foil pan in the bottom of my cooler. About an hour later we arrived at the inlaws and they had their propane gasser on high. I did a quick check of the roast IT with my Thermopen -- it was probing between 135 and 140 in various spots. The dome thermo said it the gasser was 700F+, so I left the lid open for a few seconds and then threw the roast in to blast it with a final sear. I put the foil the roast had been wrapped in underneath the roast since the flames started licking the meat almost instantly as the fat dripped down. After about 7 minutes I turned off the gasser and took the roast into the house.
Family wasn't quite ready to sit down at the table, so I tried to hide my frustration as the roast started to get cold. With the hour rest it already had while we traveled, I wanted to get that roast sliced and on plates. But after a short delay, we sliced and sat down to one of the best edge-to-edge pink roasts I have ever done.
Thanks for looking!
I have done quite a few rib roasts but this one turned out just the way I wanted.
Started with a 12.35 lb. choice rib roast from the neighborhood grocery store.
I called on Friday to make sure I could pick up a 5 bone roast on Saturday. Butcher had it waiting for me.
On Sunday afternoon I cut off the strings (butcher had cut off the bones and retied) so I could dry brine with kosher salt and fresh ground pepper, and then added a bit of fresh rosemary. Retied the bones on afterward and left uncovered in the bottom of my fridge.
Next time I will trim the fat down a bit more.
On Christmas morning I pulled the roast from the fridge and left it on the counter while we unwrapped presents. At 9 am I fired up my cooker and got it running at 225F. Roast went on around 9:30 am.
One other thing I would do differently next time is to get the roast out of the fridge earlier. I probably pulled it out around 7:30 but the two hours wasn't enough. The center of the roast was very cold -- one hour in and it was still at 36F. And another hour in it had barely risen above 40F.
Here's the outside around 2 hours in the cooker:
I boosted the cooker temp to 250F, and around 2:15 the roast IT hit 120F. We had to travel about an hour to the inlaws so I pulled the roast out when it hit 123F, did a quick double wrap in tin foil with the ends somewhat open and put the roast in a foil pan in the bottom of my cooler. About an hour later we arrived at the inlaws and they had their propane gasser on high. I did a quick check of the roast IT with my Thermopen -- it was probing between 135 and 140 in various spots. The dome thermo said it the gasser was 700F+, so I left the lid open for a few seconds and then threw the roast in to blast it with a final sear. I put the foil the roast had been wrapped in underneath the roast since the flames started licking the meat almost instantly as the fat dripped down. After about 7 minutes I turned off the gasser and took the roast into the house.
Family wasn't quite ready to sit down at the table, so I tried to hide my frustration as the roast started to get cold. With the hour rest it already had while we traveled, I wanted to get that roast sliced and on plates. But after a short delay, we sliced and sat down to one of the best edge-to-edge pink roasts I have ever done.
Thanks for looking!
