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Gore
12-30-2012, 12:18 PM
I really thought there should have been something like this by now, but for some reason my searches couldn't find it. This time of year there are many rib roasts being cooked and people asking advice on how to cook them. I am of the belief that a rib roast is one of the easiest things to cook. We see cooking temps typically range from 225* to 350* with people raving about the results, and I've even seen some posts with cooks going as low as 200* and as high as 425*. All of these posts claim excellent results and I believe them! Basically, you can't mess this up. Well, unless your remote thermometer fails, you fall asleep, your fire goes out or starts burning wildly out of control. But under normal circumstances, you're going to have a great product. I'm going to start this thread by posting some basic information on cooking, what I do, some reference material, and then leave it up to others to post pictures, recipes, etc.

My typical roast is quite simple. I usually cook a four-bone roast, ~7lbs. I take it out of the refrigerator an hour before the cook and let it come up to temp a bit on its own. I trim excess fat off the roast, because nobody in my family really likes to eat fat and when it is trimmed afterward, then the spices go along with it. The last roast I cooked, I trimmed just about the entire fat cap, yes, down to the meat. The results were excellent, but more about that later. I then rub the roast down with EVOO, coat with S&P, Montreal steak spice, Lawry's, parsley, Foil Hat Rub, or any combination of the above -- it doesn't matter, because it's going to be good. I then put the roast in my preheated (~225*) pit (lump with a chunk of oak) on a tray -- the same one in the picture below that I serve with. I cook this indirect on the Oval with diffusers in place. I put in a temperature probe, smack dab in the middle. Roughly 3 1/2 hours later (your times will vary), the IT has climbed to between 120*-130*. I aim for about 125*. I then remove the roast, tent foil, sometimes with a couple layers and cover with a towel. I've let them sit for an hour, but typically rest for 1/2 hour. They stay warm. The IT typically climbs about 10*, sometimes a bit more in this time. When I'm ready to serve, I open the vents on the pit (or use another pit), and bring the temp up to ~600*. I do a very quick sear, just a couple minutes along the cap and bones. The heat is just on the outside and I can slice this when I'm ready. Because of the low cooking temp (and rest), I get a very evenly cooked product. This may or may not be what you want.

http://i613.photobucket.com/albums/tt211/gvideen/Holidays%202012/IMG_6430.jpg~original

I should note that after cooking, I trimmed the bones off for easy slicing!

Now for some background material:

Two great resources on prime rib and reverse searing are given by The Food Lab here:

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html?utm_source=Serious+Eats+Newsletters&utm_campaign=347332a7e5-Serious_Eats_Newsletter_December_20_2010&utm_medium=email

While you will hear a lot about reverse searing on this forum, it is not essential. You can get a great product by just smoking or roasting. I personally like the crusty edge, but that is my preference and it may not be yours.

What's the deal about cooking temperature? They are all over the place. Essentially, this means you can't mess it up. Just about any temperature you pick, you will end up with a great product. That doesn't mean that it will be the same product though. Here is an illustration of the differences in the final product due to different cooking temperatures:

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/showthread.php?t=96828

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

http://i613.photobucket.com/albums/tt211/gvideen/IMG_4578.jpg~original

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

http://i35.photobucket.com/albums/d172/Ron_L/IMG_4172.jpg~original

This one was cooked by Boshizzle at 325*:

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=3453

taken from this thread:
http://www.bbq-brethren.com/forum/showthread.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.

Essentially, it comes down to how even you want it, and especially how done do you like that cap. The cap is juicy and there is nothing wrong with eating it well done. Notice also that Ron_L does not sear his meat.

How about cooking times? Thirdeye has compiled a list of cooking times for roasts. I'm going to cut and paste that here. Hopefully, he'll be able to update this list with new data.

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 maybe 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

I just want to comment that there are a lot of factors in these times, not only the kind of pit you have, but I believe also, how the roast is trimmed. I have found that my roasts have been cooked consistently in about 3 1/2 hours. The last one I did in which I trimmed all of the fat cooked in only 2 1/2 hours. I am assuming that is because this insulating layer has been removed -- ask any duck, fat is a great insulator. This certainly is an anomaly in the above dataset for a ~ 7lb roast.

Post your comments, pics and recipes, please!

IamMadMan
12-30-2012, 12:30 PM
Yummy..... Love that perfect color.

hav
12-30-2012, 02:01 PM
Great!

PatAttack
12-30-2012, 02:18 PM
Way to go ecode!:-P:laugh:

Ron_L
12-30-2012, 02:19 PM
Great job, Gore!

As noted, I don't sear any more, and I've switched to cooking at lower temps. I've tried just about every method possible and have gotten good results from all of them, but I like the even temperature across the roast that the lower temp cook gives and I get enough color/crust on the outside without the work of the reverse sear.

One thing that hasn't been discussed yet is the prime rib method developed by Stuart, the president of Cookshack. (http://forum.cookshack.com/eve/forums/a/tpc/f/3621020264/m/4921033983) He originally developed it using the Cookshack electric smokers but it works even better in an FEC-100. Basically he cooks the rib roast at 250 for 12 minutes per pound and then drops the pit temp to 140 and hold the roast at 140 pit temp for at least 4 hours, preferably longer. The real key to this method is the extended hold time. I've found that it gives the juices time to distribute flavor throughout the roast and gives a great result. I've modified this to cook at 225 instead of 250 and go longer per pound, but still use the extended hold.

Boshizzle
12-30-2012, 02:21 PM
Gore, your roast and Ron L's look awesome! I was going to trim a rib roast into cowboy steaks for the Redskins/Cowboys game tonoght but decided to cut the ribs off with a nice layer of meat on top to be BBQ'd tomorrow and shave the roast for Cowboy ribeye sammies to serve tonight instead.

Gore
12-30-2012, 02:28 PM
Great job, Gore!

As noted, I don't sear any more, and I've switched to cooking at lower temps. I've tried just about every method possible and have gotten good results from all of them, but I like the even temperature across the roast that the lower temp cook gives and I get enough color/crust on the outside without the work of the reverse sear.

One thing that hasn't been discussed yet is the prime rib method developed by Stuart, the president of Cookshack. (http://forum.cookshack.com/eve/forums/a/tpc/f/3621020264/m/4921033983) He originally developed it using the Cookshack electric smokers but it works even better in an FEC-100. Basically he cooks the rib roast at 250 for 12 minutes per pound and then drops the pit temp to 140 and hold the roast at 140 pit temp for at least 4 hours, preferably longer. The real key to this method is the extended hold time. I've found that it gives the juices time to distribute flavor throughout the roast and gives a great result. I've modified this to cook at 225 instead of 250 and go longer per pound, but still use the extended hold.

Thanks Ron, this is similar to what many restaurants do to hold prime rib at a given temperature to prevent it from cooking longer. It certainly gives the cooks a lot more freedom. I have not tried it myself, but I know I have eaten prime rib from restaurants that have been cooked this way (I've asked). Maybe I'll give this a try next. :thumb:

Gore
12-30-2012, 02:34 PM
Gore, your roast and Ron L's look awesome! I was going to trim a rib roast into cowboy steaks for the Redskins/Cowboys game tonoght but decided to cut the ribs off with a nice layer of meat on top to be BBQ'd tomorrow and shave the roast for Cowboy ribeye sammies to serve tonight instead.

Back at you, Bo. I really had a hard time selecting those photos as there are so many excellent examples in these archives. I really thought those three were not only good examples of the effect, but were quite mouthwatering photographically. I'm glad you don't mind being made an example of. :becky:

Ron_L
12-30-2012, 02:36 PM
Thanks Ron, this is similar to what many restaurants do to hold prime rib at a given temperature to prevent it from cooking longer. It certainly gives the cooks a lot more freedom. I have not tried it myself, but I know I have eaten prime rib from restaurants that have been cooked this way (I've asked). Maybe I'll give this a try next. :thumb:

The best restaurant prime rib I've found is from Skip's Other Place in New Buffalo, Michigan (http://skipsrestaurantandcatering.info/index.html) and they do this. The hard part is holding at the right temp. Most home ovens won't go below 170, which will keep cooking the roast. The FEC-100 (or the Cookshack electrics) are perfect for this since they will hold at 140. Skip's, and probably other restaurants, use a CVap, or Controlled Vapor Technology holding cabinet (http://www.winstonind.com/products/subcategory/category/holding_cabinets) to hold the meat at a specific temperature. Home cooks don't have that luxury unless they have a lot of money :D

PBHoss
12-30-2012, 02:42 PM
That's why we raise beef! It's nice to see such fine appreciation.

nucornhusker
12-30-2012, 02:56 PM
http://i1202.photobucket.com/albums/bb367/husker9903/IMG_2293_zps8e2d2db6.jpg
Sorry about the crappy quality iPhone picture. The color of the inside of the roast doesn't look accurate.


This was a small 2.5lb rib roast I did for Christmas Eve this year (my first rib roast, why did I wait so long?). I cooked it in the KJ at 210* until it reached 115* IT. I pulled it and cranked the KJ up to 500* then put the roast back in and shut the cooker down completely. The roast sat in the hot cooker until it reached 125* IT and then rested in a foil tent for about 30 min until it reached 135* final IT. I seasoned it with Ted and Barney's seasoning (if you haven't posted on their thread for a free bottle, do it).

It was by far the best rib roast I have had. I always had a slight fear of ruining this high dollar piece of meat, I don't any more. But next time I think I'll just smoke it until it reaches 125* IT, pull and rest to see how I like that.

BBQ Bandit
12-30-2012, 04:09 PM
http://i624.photobucket.com/albums/tt326/cadcandu/bbq/IMAG0010.jpg

Gore
01-01-2013, 08:23 PM
One nice thing about rib roast is the leftovers. I cut the bones off and I was the only one who had one fresh. I re-seasoned and heated these up slowly for a New Year's snack.

http://i613.photobucket.com/albums/tt211/gvideen/Holidays%202012/IMG_6490_zps58362161.jpg

:hungry:

gtr
01-01-2013, 09:08 PM
Thanks for putting up this thread Gore - and your prime looks amazing! I really love the grain in that first pic.

I cook on the low end of the spectrum - 200. Last year I started way too soon and slowed down the cook by turning off the oven at points, sticking it in the Cambro, etc. and it actually yielded what is probably my best result. I go for a 120 IT and then a blast at the end, which I'm not sure is necessary.

I've been dry aging the past several and I love the results - I've never done a side by side comparison, but it does seem the flavor is more beefy. Also, there are no drippings with a dry aged roast since the moisture is gone. There is rendered fat though.

This is last year's - it's from a grass fed/grain finished happy cow:

http://i1220.photobucket.com/albums/dd450/gtrbbq/primeplatter1.jpg

Money was a little tighter this year, so I got this meat from Costco. It still wasn't cheap, but it is cheaper than what comes from the specialty butcher:

http://i1220.photobucket.com/albums/dd450/gtrbbq/Photo1-94.jpg


I'm with ya that these are hard to mess up, esp. if you start with a good piece of meat - just let it be what it is, and you won't go wrong. It does seem to me that it's a good idea to buy the best you can afford, but I can't say for sure as I haven't cooked any cheap rib roasts that I can remember.

I really like the results I get with my method (actually it's Cook's Illustrated's method), and I'm happy to have something I can rely on, but I'm thinking it'd be fun to try something different next time just to mix things up a little. I'm guessing I'll be referring to this thread when the time comes! I like the idea of trimming the fat cap - I haven't done that, but I think I will start.

I love standing at the counter and chewing on the bones, and now my sons do too. :thumb:

Gore
01-02-2013, 02:04 PM
I love standing at the counter and chewing on the bones, and now my sons do too. :thumb:

I do too, but this year we had company over, ... and I think my wife might've frowned if I did that, while everyone else was at the dining room table eating civilized-like. :becky:

Smoothsmoke
01-02-2013, 02:08 PM
A tad on the rare side.
http://i946.photobucket.com/albums/ad305/SmoothSmoke/20121231_171631_zps961df1e7.jpg

TIMMAY
03-31-2013, 03:36 PM
I have a plate that was suggested to me that it should be properly appreciated...

http://i32.photobucket.com/albums/d41/gixxer01/moreprimeribprep7_zpsb863bfec.jpg

HankB
03-31-2013, 08:54 PM
Posting because I appreciate the help I'm getting here.

https://lh3.googleusercontent.com/-tOBmoWvm53E/UVjdJhtUq8I/AAAAAAAAPb0/Q9uiTX3RieQ/s800/DSC_6380-PP.JPG

This was about 4 hours at around 240F (18.5 WSM with foiled water pan) which got me an IT of 117. After resting for a bit I tried to sear on a screaming hot kettle but had almost instant grease fueled flair ups so that didn't last long. My rub of salt, black pepper and coriander did not disappoint.

No plated pix. We were ready to eat and the grilled asparagus was getting cold.

Gore
03-31-2013, 08:59 PM
That's beautiful! Thanks! Also, if you can post some details of the cooks (temps, times, etc.), this might be a useful reference.

Hoss
03-31-2013, 09:28 PM
http://i562.photobucket.com/albums/ss70/Hoss_o1/Ipad/image-123.jpg

http://i562.photobucket.com/albums/ss70/Hoss_o1/Ipad/image-124.jpg

Cooked 300 dome on a 22WSM.I prefer to cook a little lower temp but the ham took longer than I planned and the natives were restless.

landarc
03-31-2013, 09:38 PM
http://i166.photobucket.com/albums/u105/landarc/sliced2.jpg
Humboldt Grass-fed Beef, mostly at 225F, with an herb, garlic n olive oil paste slather

http://i166.photobucket.com/albums/u105/landarc/primeribplate.jpg
similar to above. 250F. Simply Marvelous sweet & spicy and slather as above

VA-Dave
03-31-2013, 09:59 PM
Stunning!!!!!

Landarc -You had me at Humbolt, grass, herb.

Seriously though, great thread folks.

Gore - I saved your pic from the OP as my desktop.

Dave

Hoss
03-31-2013, 10:13 PM
I really thought there should have been something like this by now, but for some reason my searches couldn't find it. This time of year there are many rib roasts being cooked and people asking advice on how to cook them. I am of the belief that a rib roast is one of the easiest things to cook. We see cooking temps typically range from 225* to 350* with people raving about the results, and I've even seen some posts with cooks going as low as 200* and as high as 425*. All of these posts claim excellent results and I believe them! Basically, you can't mess this up. Well, unless your remote thermometer fails, you fall asleep, your fire goes out or starts burning wildly out of control. But under normal circumstances, you're going to have a great product. I'm going to start this thread by posting some basic information on cooking, what I do, some reference material, and then leave it up to others to post pictures, recipes, etc.

My typical roast is quite simple. I usually cook a four-bone roast, ~7lbs. I take it out of the refrigerator an hour before the cook and let it come up to temp a bit on its own. I trim excess fat off the roast, because nobody in my family really likes to eat fat and when it is trimmed afterward, then the spices go along with it. The last roast I cooked, I trimmed just about the entire fat cap, yes, down to the meat. The results were excellent, but more about that later. I then rub the roast down with EVOO, coat with S&P, Montreal steak spice, Lawry's, parsley, Foil Hat Rub, or any combination of the above -- it doesn't matter, because it's going to be good. I then put the roast in my preheated (~225*) pit (lump with a chunk of oak) on a tray -- the same one in the picture below that I serve with. I cook this indirect on the Oval with diffusers in place. I put in a temperature probe, smack dab in the middle. Roughly 3 1/2 hours later (your times will vary), the IT has climbed to between 120*-130*. I aim for about 125*. I then remove the roast, tent foil, sometimes with a couple layers and cover with a towel. I've let them sit for an hour, but typically rest for 1/2 hour. They stay warm. The IT typically climbs about 10*, sometimes a bit more in this time. When I'm ready to serve, I open the vents on the pit (or use another pit), and bring the temp up to ~600*. I do a very quick sear, just a couple minutes along the cap and bones. The heat is just on the outside and I can slice this when I'm ready. Because of the low cooking temp (and rest), I get a very evenly cooked product. This may or may not be what you want.

http://i613.photobucket.com/albums/tt211/gvideen/Holidays%202012/IMG_6430.jpg

I should note that after cooking, I trimmed the bones off for easy slicing!

Now for some background material:

Two great resources on prime rib and reverse searing are given by The Food Lab here:

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html?utm_source=Serious+Eats+Newsletters&utm_campaign=347332a7e5-Serious_Eats_Newsletter_December_20_2010&utm_medium=email

While you will hear a lot about reverse searing on this forum, it is not essential. You can get a great product by just smoking or roasting. I personally like the crusty edge, but that is my preference and it may not be yours.

What's the deal about cooking temperature? They are all over the place. Essentially, this means you can't mess it up. Just about any temperature you pick, you will end up with a great product. That doesn't mean that it will be the same product though. Here is an illustration of the differences in the final product due to different cooking temperatures:



Essentially, it comes down to how even you want it, and especially how done do you like that cap. The cap is juicy and there is nothing wrong with eating it well done. Notice also that Ron_L does not sear his meat.

How about cooking times? Thirdeye has compiled a list of cooking times for roasts. I'm going to cut and paste that here. Hopefully, he'll be able to update this list with new data.



I just want to comment that there are a lot of factors in these times, not only the kind of pit you have, but I believe also, how the roast is trimmed. I have found that my roasts have been cooked consistently in about 3 1/2 hours. The last one I did in which I trimmed all of the fat cooked in only 2 1/2 hours. I am assuming that is because this insulating layer has been removed -- ask any duck, fat is a great insulator. This certainly is an anomaly in the above dataset for a ~ 7lb roast.

Post your comments, pics and recipes, please!




Perfect example of properly cooked med rare Standing Rib Roast. :clap:

VA-Dave
03-31-2013, 10:22 PM
I agree Hoss.

Notice that there is no internal browning, and yet the red is consistent from the outside to the inside.

Stellar.

Dave

Gore
03-31-2013, 10:27 PM
I think this thread is going to keep me awake at night. Bob, that Humbolt beef looks absolutely amazing. You know exactly the bite I want to put in my mouth. :hungry:

TIMMAY
04-02-2013, 07:58 AM
Well... Its been too long so I can't edit my post...

I cooked mine reverse sear style for a medium rare finish. That roast was small, only 3lb. Fired the kettle up to 225 with one chunk of hickory. Rubbed the roast with only S&P. Cooked to an IT of 115 (EXACTLY 115, knowing your meat temp is important...), removed, foiled temporarily while I filled both baskets with blue, and get the kettle as hot as it will go, took maybe 20 min. Roast back on kettle for maybe 10 minutes for a nice sear. Remove, foil and rest in preheated cooler for 30 min. Slice.

If you thought that the meat in my pic was too rare, it was closer to medium. My phone really amplifies red colors in pics.

dwfisk
04-02-2013, 08:32 AM
Super thread, I'll be saving this one! I have learned a bunch - actually thought I new how to cook one of these things but wonders never cease.

Carbon
04-02-2013, 10:59 AM
Awesome cook and thread!

I'd love to do this this weekend. Which way should the roast sit on the grate? Rib side down?

TIMMAY
04-02-2013, 11:20 AM
Rib side down is the way I do it. However I dunno if that is the set rule. It just looks nicer when it comes off the grill.

Gore
12-07-2013, 09:30 PM
High Q is hardly around anymore, but I was drooling at this just now and wanted to add it. It also is the right season. It's the winner of the Happy Holidays 2012 Throwdown and some nice details are given:


We had a very Merry Christmas at our house. My Mom and Dad came and ate with the six of us - Mrs Q, the baby Qs and me.

While the shrieking and paper explosion were in full gear, I stepped into the kitchen and put one part course salt, one part extra coarse black pepper and one part montreal steak on the exterior of a standing rib roast that had been ageing in the fridge since Saturday.

http://i113.photobucket.com/albums/n228/sipes2/001_zpsc5f76cbc.jpg


After we all enjoyed the last of our presents, I stepped outside and fired off the WSM with one full lit chimney of Kingsford and one full chimney of unlit. The smoker went up into the 300s and I put the meat on (about a 5 1/2 pound, 3 bone roast).

After an hour and a half the internal temperature was in the mid 90s. The WSM temp was around 350 and all was well. A shot at the 90 minute mark.

http://i113.photobucket.com/albums/n228/sipes2/005_zpse2666962.jpg


After another 30 minutes the internal temperature was in the 110s. I took the smoker apart and put the grill grate directly on the charcoal ring. I wanted to make sure we had a good exterior crust. I didn't char it, just a good sizzle. After finishing that exercise, I put the smoker back together and put the roast back in.

Pulled it at and internal temp in the low 120s and let it rest 20 minutes while we rounded up the family and served the mashed potatoes, squash casserole, fruit salad and rolls.

Mrs Q was kind enough to get a shot of the slicing. There was enough for everybody and for y'all too. (please use this photo)

http://i113.photobucket.com/albums/n228/sipes2/007_zps9cee87df.jpg


A very Merry Christmas to you all from Houston, Texas USA. Thanks for all your kindness and friendship over the years.

Al Czervik
12-17-2013, 07:35 PM
Bump for a fantastic and timely post... :thumb:

BrianS
12-21-2013, 10:12 AM
This thread is the bomb! I'll be adding something to this when I do mine this evening.

TSGlover
12-21-2013, 10:21 AM
nice bump. Can't wait until Christmas dinner!

daveinwestmont
12-21-2013, 11:13 AM
I need to run to the store and get mine today so I can dry age until next weekend. I love this cut and cooking it on a pit gives it a great flavor. I usually sear the outside then cook at a lower temp until it hits my internal temp target, rest for as long as needed in the cambro. All seared / cooked-smoked in the Meat Monster.

TBASS
12-21-2013, 11:30 AM
Thanks for bringing up this post. A wealth of information here. For those of you that have a Publix in your neighborhood, they have rib roasts on sale through Christmas for $6.49/lb.

TIMMAY
12-21-2013, 02:27 PM
Thanks for bringing up this post. A wealth of information here. For those of you that have a Publix in your neighborhood, they have rib roasts on sale through Christmas for $6.49/lb.


This is indeed true... I got a little 3#er, can't wait to cook on Christmas day.

campdude
12-21-2013, 06:29 PM
Nice bump of a great thread. I have a 4#'er hanging out waiting to be cooked next week sometime. I usually do low temp (225* - 230*) until I reach an IT of mid 120's. I rest while raising the pit temp as high as I can get it (around 500*). I then do a reverse sear to crisp up the outside. As for the bones, I cut the meat off them prior to cooking and use butchers twine to tie it back together for the cook. I find it much easier to handle this way when it's hot and you're ready to cut slices.

campdude
12-21-2013, 06:32 PM
I meant to add this pron of last years roast to my previous post. One to many adult beverages, I guess! :icon_blush:

caseydog
12-21-2013, 06:32 PM
Bump for a fantastic and timely post... :thumb:

Yeah, thanks for reminding me I can't afford this cook. :mmph:

CD :becky:

gtr
12-21-2013, 07:39 PM
Enzymes and whatnot are working their way through this little farker as we speak. Got it the weekend after Thanksgiving and it's been sitting in the fridge doing its thing. Next year I wanna try dry aging with salt blocks & see how that goes.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-18.jpg

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-19.jpg

Al Czervik
12-21-2013, 08:59 PM
http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-18.jpg

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-19.jpg

:hungry: :hungry: :hungry:

Al Czervik
12-21-2013, 09:05 PM
Yeah, thanks for reminding me I can't afford this cook. :mmph:

CD :becky:

Maybe you should have thought of that before you ponied up for the So Cal Bash travel expenses... :caked:

Mongo :becky:

Will work for bbq
12-22-2013, 12:02 AM
I stopped by Costco today and they had some really nice rib roasts. I'm going back tomorrow or Monday to pick one up. I'm planning on cooking it like a brisket, details to follow.

caseydog
12-22-2013, 12:11 AM
Maybe you should have thought of that before you ponied up for the So Cal Bash travel expenses... :caked:

Mongo :becky:

I guess I just value spending time in the company of wonderful people more than selfishly indulging in luxuries for my own pleasure, like you apparently do. :caked:

CD :becky:

TSGlover
12-22-2013, 09:40 AM
Question: for helping to keep the meat fresh, does it help to season it early or should I leave it alone and just wait until x-mas morning to season?

on the hook
12-22-2013, 10:57 AM
OK....Picked up a 10# plus and will be first time on grill/smoker....Going with S&P, oil rub(anything better?).....Hickory or cherry???....Est time at 230/250?...only a high of mid 20s and windy Tuesday, so...Gotta finish to about med well for wife though...Is there a way for med/rare for part, besides cutting(duh, like a dumb question, I assume)....Will post pron....

Al Czervik
12-22-2013, 11:16 AM
Bump to keep this on top...

Teamfour
12-22-2013, 03:43 PM
I stopped by Costco today and they had some really nice rib roasts. I'm going back tomorrow or Monday to pick one up. I'm planning on cooking it like a brisket, details to follow.

We picked one up just a little while ago. A nice three boner.

Should we trim the bones off and tie them back on when we smoke? Never cooked one of these before.

TIMMAY
12-22-2013, 03:46 PM
We picked one up just a little while ago. A nice three boner.

Should we trim the bones off and tie them back on when we smoke? Never cooked one of these before.

I leave the bones on, but I would imagine some cut the bones off cause you can get more crust at the cut where the bones were, if you remove em completely before the cook...

Will work for bbq
12-22-2013, 03:58 PM
We picked one up just a little while ago. A nice three boner.

Should we trim the bones off and tie them back on when we smoke? Never cooked one of these before.

I usually leave the bones on but this year I'm going to try meatheads method. http://amazingribs.com/recipes/beef/prime_rib_roast.html

Wornslick
12-22-2013, 04:04 PM
Here is the one I did last year, it turned out great!

http://img.photobucket.com/albums/v417/wornslick/DSCN2799.jpg

http://img.photobucket.com/albums/v417/wornslick/DSCN2795.jpg

bvbull200
12-22-2013, 11:19 PM
What a great thread with impeccable timing. My dad said he wanted a standing rib roast for our family dinner on the 24th. I told him we could try it in the smoker. I have to work and dad has never used a smoker (though he is really good on a Weber kettle grill). Haven't figured out how we'll do this, but I figure I'll come home at lunch and help get the pit started, then let him put the meat in and control it from there.

We will buy the roast tomorrow, so I'll plan the cook based on the size that we pick out.

A couple questions:

1. Everything I've read in here looks like folks are cooking to a temperature. Is there not a "probe tender" equivalent for one of these or am I just shooting for somewhere around 120* IT for a medium-rare piece of meat?

2. It is looking like it takes roughly 30 minutes per pound at 250*. Sound about right? We'll leave ourselves a window, but that helps plan the cook.

martyleach
12-22-2013, 11:27 PM
I have found, serendipitously( by farking luck), that holding a standing rib roast really makes it a lot better. Our guests were late and we ended up eating about 3 hours after I pulled the meat. It was awesome. I let it cool a bit then wrapped it in foil and threw in the Cambro wrapped in a towel. Best one ever...

Great job, Gore!

As noted, I don't sear any more, and I've switched to cooking at lower temps. I've tried just about every method possible and have gotten good results from all of them, but I like the even temperature across the roast that the lower temp cook gives and I get enough color/crust on the outside without the work of the reverse sear.

One thing that hasn't been discussed yet is the prime rib method developed by Stuart, the president of Cookshack. (http://forum.cookshack.com/eve/forums/a/tpc/f/3621020264/m/4921033983)He originally developed it using the Cookshack electric smokers but it works even better in an FEC-100. Basically he cooks the rib roast at 250 for 12 minutes per pound and then drops the pit temp to 140 and hold the roast at 140 pit temp for at least 4 hours, preferably longer. The real key to this method is the extended hold time. I've found that it gives the juices time to distribute flavor throughout the roast and gives a great result. I've modified this to cook at 225 instead of 250 and go longer per pound, but still use the extended hold.

TIMMAY
12-23-2013, 10:24 AM
What a great thread with impeccable timing. My dad said he wanted a standing rib roast for our family dinner on the 24th. I told him we could try it in the smoker. I have to work and dad has never used a smoker (though he is really good on a Weber kettle grill). Haven't figured out how we'll do this, but I figure I'll come home at lunch and help get the pit started, then let him put the meat in and control it from there.

We will buy the roast tomorrow, so I'll plan the cook based on the size that we pick out.

A couple questions:

1. Everything I've read in here looks like folks are cooking to a temperature. Is there not a "probe tender" equivalent for one of these or am I just shooting for somewhere around 120* IT for a medium-rare piece of meat?

2. It is looking like it takes roughly 30 minutes per pound at 250*. Sound about right? We'll leave ourselves a window, but that helps plan the cook.

Well gee you are in luck! I do all of my cooking in a kettle. As long as he keeps the charcoal off to one side for indirect and can maintain temps where they need to be he can do it.
1. Yes, you absolutely have to cook to temps, or you end up overshooting or undercooking.
2. Cooking at 225 is better than 250 so you have a little more forgiveness when you sear to keep from really overcooking the first 1/2" of thickness around the whole roast. With a 3lb roast, I pretty much start firing the coals at 12PM, and by the time its all said and done we eat at 5pm. You have to include the time it takes to ramp the kettle up to nuclear after you finish the 225° portion of the cook, and also the 30 min rest after.

Cut and paste from my post in PG2...
Well... Its been too long so I can't edit my post...

I cooked mine reverse sear style for a medium rare finish. That roast was small, only 3lb. Fired the kettle up to 225 with one chunk of hickory. Rubbed the roast with only S&P. Cooked to an IT of 115 (EXACTLY 115, knowing your meat temp is important...), removed, foiled temporarily while I filled both baskets with blue, and get the kettle as hot as it will go, took maybe 20 min. Roast back on kettle for maybe 10 minutes for a nice sear. Remove, foil and rest in preheated cooler for 30 min. Slice.

If you thought that the meat in my pic was too rare, it was closer to medium. My phone really amplifies red colors in pics.

HankB
12-23-2013, 10:32 AM
Question: for helping to keep the meat fresh, does it help to season it early or should I leave it alone and just wait until x-mas morning to season?I didn't see an answer by anyone smarter than me so I'll throw in my non-authoritative opinion.

I've done one and seasoned with S&P and some fresh ground coriander. The pepper should be fresh cracked or course ground as well. IMO you do not need a lot of seasoning for something like this. You are paying a lot for a good piece of meat to start with so you want to let the flavor shine through. Likewise I go easy with smoking wood, choosing some oak which tends to be subtle and a little mesquite.

I season before I head out to prep my cooker so the seasoning is on for about an hour before the meat toes on the cooker. Maybe it will be on a little longer if I bring the roast out of refrigeration a little early to let it come to room temperature.

Take this as one man's opinion.

Here is progress on mine so far. It has been dry aging since Wednesday evening.

https://lh6.googleusercontent.com/-zY5RwZDXL3g/UrhkzzXC1II/AAAAAAAAUTE/iKZuj7epoic/s800/DSC_8433-PP.JPG

bvbull200
12-23-2013, 10:34 AM
Well gee you are in luck! I do all of my cooking in a kettle. As long as he keeps the charcoal off to one side for indirect and can maintain temps where they need to be he can do it.

Oh, he'll be cooking it in my restored/modified Bandera, not my Weber. I have a pork shoulder that I'd like to throw on in the morning, so we need to real-estate. That preface was just to say that he is at least comfortable with a grill and adjusting intakes/exhausts to maintain temps. Just needs to translate that over to the Bandera (which will be a short learning curve for him).

I'm excited to give this a go, but hate that I won't be around for most of the cook. The meat in this thread looks absolutely delicious. I'm just hoping to get somewhere in the ballpark of the examples in here.

:thumb::clap2:

Big George's BBQ
12-23-2013, 10:37 AM
The Acme around me had choice bone in rib roast for 6.99 a pound Wish my family liked it They really looked good

socalnewb
12-23-2013, 07:27 PM
So I was Tailgating at The USC vs FUCLA game and one of the guys I was tailgating with had gotten this from somewhere and asked if i could cook it well i said Heck yeah I wish i remembered to take pictures of the end result it was bomb I put it on my 22.5 weber grill un believable I still think about this LOL!!!

Drunk Monkey
12-24-2013, 08:48 AM
....

Drunk Monkey
12-24-2013, 08:50 AM
I have a 22.5lb monster that is begging to be smoked. It will be going on in about 3 hours.

SmokeFan
12-24-2013, 09:18 AM
I usually leave the bones on but this year I'm going to try meatheads method. http://amazingribs.com/recipes/beef/prime_rib_roast.html

I've got a 9lb one I'm doing the meathead method on this year as well, was about to go trim it up, when I found out the dern rug rats used all my butcher's twine to do class art projects! Another trip to the store... :doh:

Q Junkie
12-24-2013, 09:36 AM
OK....Picked up a 10# plus and will be first time on grill/smoker....Going with S&P, oil rub(anything better?).....Hickory or cherry???....Est time at 230/250?...only a high of mid 20s and windy Tuesday, so...Gotta finish to about med well for wife though...Is there a way for med/rare for part, besides cutting(duh, like a dumb question, I assume)....Will post pron....

I too have friends and family that enjoy ruined meat. One way I deal with this for rib roast or prime rib, is to have a pan of au jus simmering at the time of serving and just dunk the med rare piece into the au jus until it is ruined enough for the uninformed diner.

bvbull200
12-24-2013, 10:20 AM
Cut and paste from my post in PG2...
Well... Its been too long so I can't edit my post...

I cooked mine reverse sear style for a medium rare finish. That roast was small, only 3lb. Fired the kettle up to 225 with one chunk of hickory. Rubbed the roast with only S&P. Cooked to an IT of 115 (EXACTLY 115, knowing your meat temp is important...), removed, foiled temporarily while I filled both baskets with blue, and get the kettle as hot as it will go, took maybe 20 min. Roast back on kettle for maybe 10 minutes for a nice sear. Remove, foil and rest in preheated cooler for 30 min. Slice.

If you thought that the meat in my pic was too rare, it was closer to medium. My phone really amplifies red colors in pics.

Thanks, Timmay. Your meat didn't scare me off, it looks fantastic :shock:.

I'll back mine down to 225* It is a 9 pound rib roast and we will be leaving the bones on. Plan for a salt and pepper rub and nothing more. If I get it in the pit by 1 p.m., think I can be ready to eat by 6:30 p.m.? I normally like to cook without a hard schedule, but I'm going to have to dance around one this time, I think. I will only have about a 30 minute buffer at the end of the cook and can't start it much prior to 1 p.m.

on the hook
12-24-2013, 12:21 PM
Gonna put this on in about an hour...Snowing and windy though??...About 7# after taking most of fat and ribs(on the grill now)...Will post after pics...


2nd pic is when I added the roast to the ribs already on...Is snowing and blowing.....

3rd pic is finished to 132...wife can cook hers some more...ribs are a little tough, but great flavor

TIMMAY
12-24-2013, 12:45 PM
Thanks, Timmay. Your meat didn't scare me off, it looks fantastic :shock:.

I'll back mine down to 225* It is a 9 pound rib roast and we will be leaving the bones on. Plan for a salt and pepper rub and nothing more. If I get it in the pit by 1 p.m., think I can be ready to eat by 6:30 p.m.? I normally like to cook without a hard schedule, but I'm going to have to dance around one this time, I think. I will only have about a 30 minute buffer at the end of the cook and can't start it much prior to 1 p.m.

You might be a little later than 630PM...

Will work for bbq
12-29-2013, 09:24 PM
This thread is way under-appreciated. :becky:

http://i1176.photobucket.com/albums/x332/Q-TADO/rib%20roast/sliced2.jpg (http://s1176.photobucket.com/user/Q-TADO/media/rib%20roast/sliced2.jpg.html)

Gore
12-29-2013, 09:56 PM
Great job, Gore!

As noted, I don't sear any more, and I've switched to cooking at lower temps. I've tried just about every method possible and have gotten good results from all of them, but I like the even temperature across the roast that the lower temp cook gives and I get enough color/crust on the outside without the work of the reverse sear.

One thing that hasn't been discussed yet is the prime rib method developed by Stuart, the president of Cookshack. (http://forum.cookshack.com/eve/forums/a/tpc/f/3621020264/m/4921033983) He originally developed it using the Cookshack electric smokers but it works even better in an FEC-100. Basically he cooks the rib roast at 250 for 12 minutes per pound and then drops the pit temp to 140 and hold the roast at 140 pit temp for at least 4 hours, preferably longer. The real key to this method is the extended hold time. I've found that it gives the juices time to distribute flavor throughout the roast and gives a great result. I've modified this to cook at 225 instead of 250 and go longer per pound, but still use the extended hold.

OK Ron, this year was a bit different. We happened to have a boneless rib roast in the freezer -- I don't freeze meat, but it was a gift from my brother. It was a bit smaller than what we normally do AND it was boneless. We cooked one of these before and it was quite good quality, so I wasn't concerned. I cooked this as I normally do, about 225*, and it was done some 3hours early. I pulled that off, and plopped it in the oven at 135* and held it there. At the end of some three hours I did a quick sear and served. Yes, it was medium rare, but it was also dry, especially on the outer portion and there was virtually no juice. Now, I can't say if this was because of this cooking technique or because of the freezing (again, I don't usually freeze meat). I just want to know if anyone else has tried this method and found dry results.... To me it makes sense, but a bit surprised this wasn't noted by anyone before.

code3rrt
12-30-2013, 08:26 AM
I'll throw mine in from last night.

I started with a 14+ lb boneless CAB choice Prime Rib Roast from Cash and Carry, I've had great results with these.

I cut this into a couple of roasts and some steaks for a later date(s). The roast on the right was last nights dinner......
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast002_zps64e2b84d.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast004_zps0d1a381e.jpghttp://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast004_zps0d1a381e.jpg
Seasoned up with Worcestershire, Gr. garlic and Montreal Steak seasoning. I cooked this on my Kettle with KBB and mesquite for smoke. I ran the temp at 200-225 for the cook. I took the roast to an IT of 125 and then rested that till I was ready to sear. here is my set-up.....
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast006_zpsf5fc902a.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast007_zps8010bb32.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast008_zps631d02c4.jpg
Roast on........
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast009_zpsa710d1b1.jpg
This took about 3 hours to come up to an IT of 125,it was then rested for about an hour while I waited for the rest of the family to show up. This is what I had after the sear......
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast014_zps3f25db17.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast015_zps6922fa9d.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/BonelessCABRibRoast016_zps5fcff073.jpg
The pics don't really do it justice, but the family and I were very happy with it.

KC

Grillman
12-30-2013, 10:07 AM
http://s020.radikal.ru/i720/1312/ac/75b97c585b95.png (http://radikal.ru/fp/44e283c398e041dd86b3d30b09eca1a9)
.
http://s019.radikal.ru/i637/1312/ee/621e926a9d50.png (http://radikal.ru/fp/e14d232e3dc646fa82b137cc6f9ec675)

Bob in St. Louis
12-30-2013, 08:44 PM
I've never seen this in the store, but to date...I haven't looked.
This is awesome, and certainly worthy of it's own thread.
I've bookmarked this one to come back to. Thanks to ALL who have given helpful information.

gtr
12-30-2013, 09:13 PM
I got a 13 or so # prime grade ribeye roast the weekend after Thanksgiving and stuck it uncovered in the fridge on a rack on a wooden cutting board.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-18.jpg

Christmas Eve I took it out.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-35.jpg

and trimmed it up. Basically I cut off anything that didn't look like food.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-36.jpg

I cut quite a bit off - I trimmed the fat cap more aggressively than I have in the past based on what I'd seen Gore do - makes more sense for a good crust. The roast ended up at 10.6#

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-37.jpg


I rubbed with 50/50 by weight Malden Sea Salt and cracked black pepper. I ran out of cracked black, was too lazy to crack more, so I threw a little coarse ground in to get where it needed to be. Cooked at 200 to 120 IT and I ended up not searing this one - I was totally planning to, and when I pulled it out of the...um...oven :redface:...(wife: aren't you going to smoke it? me: you said you didn't like it smoked. wife: oh. I did? me (in head) I'll be smoking this farker every year from now on).

Anyway, I pulled it out of the oven and one glance told me not to fark with this anymore - it was where I wanted it to be. So I took a blurry pic.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-34.jpg

We certainly appreciated it. I'm sold on 50/50 by weight sea salt and cracked black. It will be a long time until I try something else methinks. In fact, I may start rubbing everything like this. So simple and so good.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/photo-27.jpg

I got fat drippings I wanna fry some taters in, but with dry aging there are no juices to make au jus with. I had beef base on hand, made some broth, hit it with dry sherry and some other stuff to make a jus. Served with horsey. People made what I assume to be their sexy face when they ate it.

My butcher said I should set it on some salt blocks when aging next time, or put some salt in a pan under it, so I'm gonna do that next year. Can't wait!

Fantastic thread, Gore. :clap2:

Demosthenes9
01-01-2014, 01:18 AM
How about cooking times? Thirdeye has compiled a list of cooking times for roasts. I'm going to cut and paste that here. Hopefully, he'll be able to update this list with new data.



I just want to comment that there are a lot of factors in these times, not only the kind of pit you have, but I believe also, how the roast is trimmed. I have found that my roasts have been cooked consistently in about 3 1/2 hours. The last one I did in which I trimmed all of the fat cooked in only 2 1/2 hours. I am assuming that is because this insulating layer has been removed -- ask any duck, fat is a great insulator. This certainly is an anomaly in the above dataset for a ~ 7lb roast.

Post your comments, pics and recipes, please!


For what it's worth, WRT cook times, X mins per pound is not applicable to a loin like a PR. Cook times are dependent upon chamber temp, starting Internal temp of the PR, and the thickness of the loin.


Gore, you mentioned that you like to let the PR sit out for about an hour coming up to temp on it's own. If someone else takes the exact same PR from the fridge straight to a 225 pit, their cook time will be different than your's even though everything else is the exact same.

WRT size, say you have an 16lb 7 bone whole PR. It will take roughly the same amount of time to cook that entire loin as it would to cook a 4 bone section of that same loin. Why ? Because they both have the same thickness. Thickness of the loin, not it's length, is what matters.

One exception is when you have a really small section where the length of the loin is less than it's height/thickness, like a small 2 bone roast.

Here's a way to think about it. Does it take less time to smoke a half rack of BB's or Spares than it does to do a full rack ? Nope. Why not? Because the length of the rack doesn't matter, as the cook time is determined by the thickness.



Look at this sirloin as another example:

http://www.foodsubs.com/Photos/topsirloinsteak2.jpg



If you cut 1/3 of that Sirloin off and cook the other 2/3'rds of it, will it take less time than cooking the entire sirloin ?

I think this is why some people in the thread have had PR's cook much faster than they thought they would.

gtr
12-26-2015, 01:58 PM
2 farking years since this has been up? Seriously? Let's fix that.

2 smaller ones this year - just worked out that way.

Dry aged for around 40 or so days. Raised on a rack with K salt underneath in a fridge that stayed around 36-38 degrees.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/IMG_4939.jpg

Trimmed off the funk.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/IMG_4951.jpg

Feeling good about the marbling.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/IMG_4950.jpg

Bacon grease, dalmatian, a little Montreal on top. I was kinda concerned I got a little heavy handed with the rub, but it was fine.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/IMG_4953.jpg

WSM at around 200 for a couple/few hours, pecan for smoke.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/IMG_4959.jpg

Rested in Cambro at 120-125 IT for a little while everything else finished up, the tossed in hot UDS with no deflector to give a little crust.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/IMG_4973.jpg

I think I dragged a greasy finger across the lens.

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/IMG_4979_1.jpg

http://i1220.photobucket.com/albums/dd450/gtrbbq/Mobile%20Uploads/IMG_4980.jpg

It was very good. Prime rib makes me happy. Apparently it does a lot of other folks as well. Love this stuff!

Gore
12-26-2015, 02:10 PM
Prime rib makes me happy too! :whoo:

silverfinger
12-26-2015, 02:10 PM
I've been waiting to see this cook and you didn't disappoint!!
Just amazing!!


Thanks for resurrecting this thread Greg!!

mchar69
12-29-2015, 04:44 PM
Thanks for resurrecting this thread Greg!!
I just found it THANKS GORE and Greg - should be a Holiday Sticky.

smoke ninja
12-07-2016, 08:46 PM
Good thread.

I cook a rib roast for Christmas dinner.

Here was last year's

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20160207_174742_zpswr7k4zc5.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20160207_174742_zpswr7k4zc5.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20160207_180756_zpsbj0oll8s.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20160207_180756_zpsbj0oll8s.jpg.html)


I usually do boneless and tie it up really well. I get a good value and a crust around the whole roast with it that way. I can get a roast that will feed 7 for under $60 from Costco. The family says its the best thing i cook.

I'm like duh its prime rib.

tom b
12-07-2016, 09:37 PM
Timely thread for me thanks for putting this up, planing for my first rib roast this xmas

MichiganBBQ
12-08-2016, 12:54 AM
Good thread.

I cook a rib roast for Christmas dinner.

Here was last year's

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20160207_174742_zpswr7k4zc5.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20160207_174742_zpswr7k4zc5.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20160207_180756_zpsbj0oll8s.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20160207_180756_zpsbj0oll8s.jpg.html)


I usually do boneless and tie it up really well. I get a good value and a crust around the whole roast with it that way. I can get a roast that will feed 7 for under $60 from Costco. The family says its the best thing i cook.

I'm like duh its prime rib.


The word "perfection" comes to mind. Do you mind sharing the recipe?

SoCalWJS
12-08-2016, 10:38 AM
Truly an inspiring thread. Love Prime Rib.

Just did one last week that I was very excited about. Costco had their Seasoned Bone-in Choice PR on special and I bought one that was about 6 pounds. Decided I was going to go full tilt on this one. The Plan: Fire up both BGE's - One for low and slo, the second with the Joetisserie for the sear. Put the Roast in indirect at about 225 until internal was 120 or so. Pulled it and let it rest to limit further cooking. Put it on the 2nd Egg about 20-25 minutes later and spun it for about 15 minutes for a crust, then pulled and rested. Looked absolutely beautiful. Took many pictures to post because this was going to be so great!

Result?

Pitiful. As so as I cut it open (color was spectacular - evenly cooked and perfect rare-medium rare all the way to the edge with a nice crust), I could tell it was dry. Mediocre flavor at best. Disappointed. Didn't look like there had been much marbling.

Bad Cow (my standing excuse for when it doesn't turn out how I want).

Going to spend a bit more $$$ on the one I get for the Christmas/New Year dinner (no clue when - plans aren't settled yet. Probably Out of town for both, so sometime in the week in between). Gotta start with a decent product or you're in trouble. Problem with those pre seasoned PR's is that you can't really check for marbling.

electron_si
12-08-2016, 10:39 AM
This is a great thread. Glad I found it a few weeks before Christmas.

smoke ninja
12-08-2016, 12:22 PM
The word "perfection" comes to mind. Do you mind sharing the recipe?

Here's from the OP i did on the cook. This one happened to be for the FILs b day. Sorry there's not much to the recipe...its more of a method. (I've added some extra comments in parentheses)


5 lbs boneless ribeye roast from Costco (ive learned to get larger as they eat alot of meat and i barely have enough for a French dip the next day).

I tie up round and dry brine the day before. An hour before the cook (at least an hour) lightly rub with oil and season (Oakridge Carne Crosta is good but any steak season will do fine, coffee helps with the crust color). Oven over a drip pan with beef broth @200* (or lower) for about 4-5 hrs until about 130 IT. Then tent loosely while the grill gets ready (it can be rested easily a half hour for timing purposes). This time i burned chunks of wood down to coals (i don't like to smoke them but an all wood fire adds just enough xtra). Roll the roast around until seared.

Like i said, real simple process. A good instant read thermometer makes it real easy.

Kyle Hasty
12-08-2016, 04:46 PM
This was our Christmas dinner last year. Planning to do another for the big day this year as well!

dadsr4
12-10-2016, 09:49 AM
Because many here use their products, here's Thermowork's method
Simple Steps to the Perfect Christmas Rib Roast
http://blog2.thermoworks.com/2014/12/rib-roast/?utm_source=Nl-2016Dec10&utm_medium=email&utm_term=Feature&utm_campaign=Dec2016-Prime-Rib-Roast-cs
Edit: A thread was started on this here.
http://www.bbq-brethren.com/forum/showthread.php?t=240100

smoke ninja
12-19-2016, 09:17 PM
Im definitely doing a rib roast for Christmas dinner.

Lots of good sales this time of year.

Don't forget to make gravy with the bones

http://www.bbq-brethren.com/forum/showthread.php?t=240323

electron_si
12-20-2016, 08:11 PM
Was going to buy a boneless roast at Sam's but my local butcher had a sale for only $1 more a pound and the marbling looked really good. Can't wait to pick it up Friday.

Going to dry brine then rub then reverse sear

jham0077
12-21-2016, 08:25 PM
Glad I found this. All the pics and info are great. I'm looking forward to Christmas now.
I got a 5 1/2 pounder yesterday and our weather is suppose to be nice.

electron_si
12-21-2016, 09:53 PM
What internal finished temp do people serve for rare meat eaters. I typically eat my steaks very rare as does the family but I don't want to serve raw prime rib. I was going to reverse sear at 225 to 117 IT 30 min rest then get a good crust on grill grates at 450 2-3 minutes a side

smoke ninja
12-21-2016, 11:10 PM
What internal finished temp do people serve for rare meat eaters. I typically eat my steaks very rare as does the family but I don't want to serve raw prime rib. I was going to reverse sear at 225 to 117 IT 30 min rest then get a good crust on grill grates at 450 2-3 minutes a side

Reverse sear yes.
Cook low as you comfortably can (pit temp)

My rule of thumb is 5 higher for roasts than steaks. So i cook my steak to 125 and my roast to break to be 130.

I just like my roast a bit more done.

I cook low enough as there is no carryover.

My roast above was finished under 200 to an internal temp of 130 it, rested 30 min and seared to high hell

Gore
12-22-2016, 08:01 AM
What internal finished temp do people serve for rare meat eaters. I typically eat my steaks very rare as does the family but I don't want to serve raw prime rib. I was going to reverse sear at 225 to 117 IT 30 min rest then get a good crust on grill grates at 450 2-3 minutes a side

I typically find that the IT increases about 10* during my 30-minute rest. This will depend on many factors, but I think that's a good rule of thumb. I generally remove my roast at IT a bit above 120* up to 125* and I do a sear after the rest as I like the crunchy bits. I have removed a bit lower than 120* and had a very rare roast and was asked to put it on longer. I will echo what Ninja says. I also like my roasts cooked a bit more than my steaks. The reason is that the fat renders more. The product is bit juicier with less jelly bits. It's primarily a texture thing.

16Adams
12-22-2016, 08:08 AM
That's beautiful and inspirational. With choice rib roasts varying from 5.99-12.99# according to a friends phone call- I must go shopping.

People who ate with you were blessed.

sleebus.jones
12-22-2016, 08:24 AM
I'm like duh its prime rib.

Juuuuust about made me spit my morning coffee. :spit:

jasonjax
12-22-2016, 08:41 AM
I'm going to say something a bit sacrilegious ... I like my prime rib in the oven without smoke. :shock:

I'm going to cook mine inside using my convection oven @ 225 degrees, take it out at ~125 ... crank the convection broiler to 500 and let her sear for ~5 minutes or until I am happy with the crust.

I'm mostly following meathead's method:

http://amazingribs.com/recipes/beef/prime_rib_roast.html

I've been dry aging a beautiful choice roast in my dry bag for a couple weeks. I had prime sitting next to the choice at Costco, and I was amazed at how much intramuscular fat this choice roast had and couldn't justify going for prime. We'll see how the results turn out!

smoke ninja
12-22-2016, 09:00 AM
^^^ya i go oven too but this year im going to try sous vide.

Either way i like to finish over a screaming hot bed of wood coals. Gives it that flame broiled taste, like buger king

bradgreer
12-22-2016, 09:46 AM
What is everyone's favorite seasonings or rubs to go with prime rib?
I have some Oar Ridge Black ops...Has anyone ever used this? I have never used Black Ops before. Do you think it would work well?

Thanks,

cfrazier77
12-22-2016, 11:10 AM
This thread is killing me, I now am so hungry I can't work! I love prime rib, it is my favorite. I need to do another one soon. I have never tried a reverse sear though, I may need to do that on my next.

http://i212.photobucket.com/albums/cc234/cfrazier77/Mobile%20Uploads/20160318_145055_zpsjyuuck0u.jpg (http://s212.photobucket.com/user/cfrazier77/media/Mobile%20Uploads/20160318_145055_zpsjyuuck0u.jpg.html)

http://i212.photobucket.com/albums/cc234/cfrazier77/Mobile%20Uploads/20160318_185232_zpscton2cgu.jpg (http://s212.photobucket.com/user/cfrazier77/media/Mobile%20Uploads/20160318_185232_zpscton2cgu.jpg.html)

Smoke Dawg
12-22-2016, 11:32 AM
They all look good. Just picked up a 7 bone 17 pounder for this weekend. May be forced to be an oven cook but it will still be good. We like to garlic spear and use an Aujus powder rub. MSD is the cook this year and I am trying to talk her into adding ground porcinni to the rub with S&P and .......... Some flame action!

I did a smaller on on the Weber with Roto and apple chunks a few months ago and loved it!

jham0077
12-23-2016, 07:32 PM
I'm going to say something a bit sacrilegious ... I like my prime rib in the oven without smoke. :shock:

Not at all. There will not be as much smoke on mine as there is on my ribs or butts. It will have more of a "grilled" taste then a smoke. Stubbs has a pretty good flavor by itself.

Here's a question, does it have to be tied?

gtr
12-23-2016, 08:52 PM
I'm going to say something a bit sacrilegious ... I like my prime rib in the oven without smoke. :shock:

...

I ain't mad at that! I love 'em smoked, but where I'm at this year that's not an option - ain't nuthin' wrong with an oven cooked prime rib. Doing a 13.5#er for Xmas like that and looking forward to it!

Not at all. There will not be as much smoke on mine as there is on my ribs or butts. It will have more of a "grilled" taste then a smoke. Stubbs has a pretty good flavor by itself.

Here's a question, does it have to be tied?

My understanding is that you tie when the bones are separated from the roast prior to cooking - they are then tied back on for the cook and it's easier to deal with when carving. I'm a lazy sumbich so I just leave the bones on & just cut across them laterally when it's time to carve. Leaving a little meat there on the bones makes for some pretty dang good gnawing later on...

jham0077
12-24-2016, 09:48 AM
Gotcha. Mine is boneless. When I called the butcher shop the guy sounded panicked. He asked how big and bone-in or boneless. I told him 4-5 lb and bone was irrelevant, as long as I got a roast. He said he had a lot of prime rib going out. I ended up with 5 1/2 boneless.

I have seen ribeye steaks want to separate when on the grill. That would be my only concern with tying .

brandenpro
12-24-2016, 11:18 AM
I have a 5lb rib roast, trying to figure how long it will take @ 200 on the kettle. Bones are on but I think I will cut them off.

jasonjax
12-24-2016, 11:43 AM
I have a 5lb rib roast, trying to figure how long it will take @ 200 on the kettle. Bones are on but I think I will cut them off.

The diameter of the roast is more important than the poundage, but a good rule of thumb would be 30 minutes per pound at that low temp. Also plan for the sear time so I'd estimate 2.5-3 hours.

JRDINCC
12-24-2016, 12:19 PM
Picked up a 5 bone 15.5# bone in rib roast for XMAS dinner. This thread is sure helping my game plan. Thanks for this great info.

sleebus.jones
12-24-2016, 12:46 PM
I have never tried a reverse sear though, I may need to do that on my next.

I wouldn't, unless you like the outer edges of your prime rib overcooked like several I've seen on this thread. Yours looks gorgeous, and doesn't have brown/grey overcooked edges. I sear first (although several took the time to tell me OMG I WOULD NEVER DO THAT, pffft) and ended up with great crust and results like yours. My results are a few pages back in this thread.

SEAR FIRST 4 LYFE!! :rockon:

smoke ninja
12-24-2016, 12:53 PM
I wouldn't, unless you like the outer edges of your prime rib overcooked like several I've seen on this thread. Yours looks gorgeous, and doesn't have brown/grey overcooked edges. I sear first (although several took the time to tell me OMG I WOULD NEVER DO THAT, pffft) and ended up with great crust and results like yours. My results are a few pages back in this thread.

SEAR FIRST 4 LYFE!! :rockon:

I feel that's a bit misleading. Ive seen more gradient with sear first then reverse sear. The worst gradiation (?) Comes from attempts to sear in a hot oven, that i couldn't recommend.

When reverse searing i let the roast rest before the searing, its about 30 min.

ice_mf_mike
12-24-2016, 01:59 PM
I feel that's a bit misleading. Ive seen more gradient with sear first then reverse sear. The worst gradiation (?) Comes from attempts to sear in a hot oven, that i couldn't recommend.

When reverse searing i let the roast rest before the searing, its about 30 min.

Why not? Doing my very first prime rib and was planning on doing just that.

smoke ninja
12-24-2016, 02:05 PM
Why not? Doing my very first prime rib and was planning on doing just that.

Cooking is fine attempts at searing in a 450 oven end up yeilding a band of overcooked meat.

Just not enough umph to get the job done fast enough.

If i had to use only the oven i would pull the roast 10 early let rest 30 min and use the broiler with the door open, rotate a needed.

ice_mf_mike
12-24-2016, 02:07 PM
Cooking is fine attempts at searing in a 450 oven end up yeilding a band of overcooked meat.

Just not enough umph to get the job done fast enough.

If i had to use only the oven i would pull the roast 10 early let rest 30 min and use the broiler with the door open, rotate a needed.

Thanks. That was my plan. Though, now, maybe i will consider breaking out the grill and doing it on there.

jasonjax
12-24-2016, 02:07 PM
Cooking is fine attempts at searing in a 450 oven end up yeilding a band of overcooked meat.

Just not enough umph to get the job done fast enough.

If i had to use only the oven i would pull the roast 10 early let rest 30 min and use the broiler with the door open, rotate a needed.

Yup. I will pull at 115 ... kick the convection broiler to 550 and rock out.

sleebus.jones
12-24-2016, 02:57 PM
I feel that's a bit misleading. Ive seen more gradient with sear first then reverse sear. The worst gradiation (?) Comes from attempts to sear in a hot oven, that i couldn't recommend.

When reverse searing i let the roast rest before the searing, its about 30 min.

I'm not sure how i'm being misleading? With cold meat and a hot cast iron pan, it's much more difficult (IMO) to get a gradient. I find it a much more efficient way to cook: Sear, cook, pull, wait maybe 10 mins and serve. Also, you can smack raw meat around without any worries of damaging it, once it's cooked it does get a bit more fragile. No, I don't think you can get a sear in a home oven, unless your kitchen includes a salamander broiler. :biggrin1:

For me, sear first works great. YMMV.

OferL
12-26-2016, 12:41 AM
I've done rib roast only twice so far. Mainly because most of my eaters prefer other cuts for roast. Less fat ones which I've made several times more. Both times I only smoked. No searing at all. And it was before I started measuring internal temp. I only used time and temp control. 225* for 3 hrs which I read around the web. That led to medium-well roast. However as I remember it was moist and even juicy in the middle. I got a nice crust too but very thin. Surly next time I'll try reverse searing.

http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20160408_153026_zpsippntwix.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20160408_153026_zpsippntwix.jpg.html)
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20160408_153036_zpsxvxotahv.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20160408_153036_zpsxvxotahv.jpg.html)
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20160408_153052_zpsw6cqn0rc.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20160408_153052_zpsw6cqn0rc.jpg.html)
http://i1347.photobucket.com/albums/p720/kobyz/Mobile%20Uploads/20160408_162346_zpsxw1dvlts.jpg (http://s1347.photobucket.com/user/kobyz/media/Mobile%20Uploads/20160408_162346_zpsxw1dvlts.jpg.html)

smoke ninja
12-26-2016, 03:08 PM
A beef roast for Christmas dinner is quickly becoming a holiday tradition. I mixed up things this time. I normally do bones off but cooked bones on. I also planned on a sous vide cook but didn't plan well enough. No bags that would fit this 3 bone roast, not many options 7:30am Christmas morning. Being that the oven was needed for other things and not wanting to deal with running a cooker all day i decided to try a roaster oven i bought for holding brisket. It was $30 and has a temp dial that goes real low, just what i needed for this.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_134709_zpsrylmwkba.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_134709_zpsrylmwkba.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_185049_zpsp7l4acxl.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_185049_zpsp7l4acxl.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_151802_zpsjc5t9zzy.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_151802_zpsjc5t9zzy.jpg.html)

Went low starting at 930am for a 400pm service. As it got close to temp i played with the temp dial to get the temp as low as possible. 130 is a good temp for the family, i like it too. I held it there for about 2 hrs until it was time to sear.

I placed the weber charcoal in the akorn and filled it with as much Stubbs as would fit.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_155936_zpswxeg6owv.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_155936_zpswxeg6owv.jpg.html)

After a good 30 min rest i seared the roast on all sides

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_160806_zpslrzhe0id.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_160806_zpslrzhe0id.jpg.html)

The sides. I did the scallop taters, becky did the glazed carrots and green bean casserole. There were too many desserts

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_161927_zpsryjvlngg.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_161927_zpsryjvlngg.jpg.html)

The moment of truth. nobody touch the end piece, its for dad

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_162541_zpszr6d7pb1.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_162541_zpszr6d7pb1.jpg.html)

Nailed it

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_162835_zpsjm13gkxd.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_162835_zpsjm13gkxd.jpg.html)

I put out fresh, prepared, and creamy horseradish as well as an au jus from the drippings. As a testament to good meat almost none was used.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_163656_zpsoiolc4l7.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_163656_zpsoiolc4l7.jpg.html)

For me its a generous spoon of au jus and some creamy horsey sauce

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_163423_zpsx7smclid.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_163423_zpsx7smclid.jpg.html)

See you next year

gtr
12-26-2016, 06:15 PM
Looking good y'all! As to the horseradish sauce - tried something new this year. I usually just mix horseradish and sour cream, but this year got heavy cream, whipped until just before it holds soft peaks, folded in horseradish (about equal parts of both - I'd put in more horseradish but there were some folks who wanted it a little more mellow than I would) and season with salt and pepper - worked out great.

Didn't get pix of the roast this year - I'll just say it looked like a prime rib roast and it was farkin delicious.

tom b
12-26-2016, 10:32 PM
my first rib roast ever, pellet grill around 220 til 120ish and seared on the gasser
http://i1074.photobucket.com/albums/w402/tomb1/rib%20roast/20161225_170313_zpss06phsix.jpg (http://s1074.photobucket.com/user/tomb1/media/rib%20roast/20161225_170313_zpss06phsix.jpg.html)

http://i1074.photobucket.com/albums/w402/tomb1/rib%20roast/20161225_171811%201_zpskanzuore.jpg (http://s1074.photobucket.com/user/tomb1/media/rib%20roast/20161225_171811%201_zpskanzuore.jpg.html)

USMC
12-28-2016, 11:39 AM
This was my first try at prime rib. I coated it with olive oil, then rubbed it with salt, pepper, garlic powder, and rosemary. I cooked it in the pellet pooper 'cause I didn't want a strong smoke taste. It turned out pretty good.

http://i1092.photobucket.com/albums/i417/USMCRIDER77/image_zpsehd8ye2d.jpeg (http://s1092.photobucket.com/user/USMCRIDER77/media/image_zpsehd8ye2d.jpeg.html)
http://i1092.photobucket.com/albums/i417/USMCRIDER77/image_zpsotygtb7x.jpeg (http://s1092.photobucket.com/user/USMCRIDER77/media/image_zpsotygtb7x.jpeg.html)
http://i1092.photobucket.com/albums/i417/USMCRIDER77/image_zpsxxpat18q.jpeg (http://s1092.photobucket.com/user/USMCRIDER77/media/image_zpsxxpat18q.jpeg.html)

I liked it better last night with a quick sear on the griddle.

http://i1092.photobucket.com/albums/i417/USMCRIDER77/image_zpsctu8dj8d.jpeg (http://s1092.photobucket.com/user/USMCRIDER77/media/image_zpsctu8dj8d.jpeg.html)

che22879
12-28-2016, 03:28 PM
I walked into Costco on the 23rd and by the way people were snatching rib roast up I thought they were giving them away. When I saw the price on each roast I thought, these people are on a whole other tax bracket than me. Nothing under $100. I thought well theres always tri tip. Luckily my local market had a special on rib roast and I was able to pick up a 9 puonder for less than a tank of gas. I"m so glad I did! Saved a 2 bone chunk for another day. Hit this with Holy Cow from Meat Church and some Brazilian Rub from Mc Cormick. Pulled at 130 and let it rest for 30 minutes.
http://i100.photobucket.com/albums/m9/che228/ribs/20161223_151735_zpssnksib8c.jpg (http://s100.photobucket.com/user/che228/media/ribs/20161223_151735_zpssnksib8c.jpg.html)

http://i100.photobucket.com/albums/m9/che228/ribs/20161223_151740_zpsia3ansrg.jpg (http://s100.photobucket.com/user/che228/media/ribs/20161223_151740_zpsia3ansrg.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/20161223_160115_zpsqvkjknen.jpg (http://s100.photobucket.com/user/che228/media/ribs/20161223_160115_zpsqvkjknen.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/20161223_173510_zps5x3nx5va.jpg (http://s100.photobucket.com/user/che228/media/ribs/20161223_173510_zps5x3nx5va.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/20161223_173516_zpsujee5uiw.jpg (http://s100.photobucket.com/user/che228/media/ribs/20161223_173516_zpsujee5uiw.jpg.html)

Trimmed a little further than I should have but it came out great for my first one. Even the picky "well done" people got a piece they liked. I'm a true believer in Prime rib now! Might even get the Costco one next year...:razz:

Gore
01-01-2017, 08:51 PM
Did something a bit different this year. Costco had Choice NY strip roast for $5.39/lb. I just couldn't pass that up, considering the rib roast was pushing $9/lb. Essentially cooked in the same way, fat-side down at 220*, then let it rest for 45 minutes, while we prepared the other things and did a quick sear. The IT was about 125* when I took it off initially:

http://i613.photobucket.com/albums/tt211/gvideen/Christmas%202016/c7a305d2-7343-4e67-9aae-9b15dc24b6cc.jpg

It didn't suck.

Bob in St. Louis
01-01-2017, 09:12 PM
Yes.
I mean... "Yes".
Just......... yes.

OferL
01-02-2017, 03:16 AM
Did something a bit different this year. Costco had Choice NY strip roast for $5.39/lb. I just couldn't pass that up, considering the rib roast was pushing $9/lb. Essentially cooked in the same way, fat-side down at 220*, then let it rest for 45 minutes, while we prepared the other things and did a quick sear. The IT was about 125* when I took it off initially:

It didn't suck.

Funny... those prices... we pay double here:doh:

Anyway why fat side down?

daninnewjersey
01-02-2017, 07:29 AM
Did something a bit different this year. Costco had Choice NY strip roast for $5.39/lb. I just couldn't pass that up, considering the rib roast was pushing $9/lb.

Brilliant idea......and if I'm not mistaken the NY strip roast has less fat maybe??

Gore
01-02-2017, 08:27 AM
Funny... those prices... we pay double here:doh:

Anyway why fat side down?

Sorry about the prices. Beef is cheap in the US compared to much of the rest of the world. Whenever we have visitors from abroad, beef is on the menu.

I have a Primo and the fire is on the bottom. The fat provides an insulating layer and helps protect the meat from the fire. NY strip is a bit different than ribeye. The strip steak is the large side of the T-bone, so two sides (of three) butted up against the bone and the meat is more tender there. I want to protect this. The other side not only has fat, but there is usually a tough piece of grizzle and many people don't like this and cut it away when they are served. Others don't mind. I left it on, but I know my family is not going to eat that part, so I didn't bother seasoning that side. With rib roasts the outer fat is tender and much more palatable.

Brilliant idea......and if I'm not mistaken the NY strip roast has less fat maybe??

Yes, the strip, although a prime cut, has much less fat than a ribeye. I personally prefer the ribeye, but the rest of my family prefers the strip. Also, note how much more uniform it is.

jham0077
01-02-2017, 05:50 PM
I thought I got a pic of mine when I pulled it out of the drum but I can't find it. Well, if you've seen one 5 1/2 pound, rare-med rare, SPOG covered rib roast ,you've seen em all. Thanks to all here that contributed to the success. I can't say that enough about this site and all that make it what it is.

Leftovers....
I sliced mine up completely. We ate on it for a couple of days and I vacuum sealed and froze the rest. Was that smart to do? Reheat in a warm water bath (sous vide)? I nuked my lunch plate and the piece we made sammies with, but it didn't do it justice.

smoke ninja
01-02-2017, 09:06 PM
I thought I got a pic of mine when I pulled it out of the drum but I can't find it. Well, if you've seen one 5 1/2 pound, rare-med rare, SPOG covered rib roast ,you've seen em all. Thanks to all here that contributed to the success. I can't say that enough about this site and all that make it what it is.

Leftovers....
I sliced mine up completely. We ate on it for a couple of days and I vacuum sealed and froze the rest. Was that smart to do? Reheat in a warm water bath (sous vide)? I nuked my lunch plate and the piece we made sammies with, but it didn't do it justice.

I used the sous vide to reheat ok.

Leaving a chunk to slice thin for cheesesteak is a good idea too.

smoke ninja
12-22-2017, 08:24 AM
Its that time of year again

smoke ninja
12-23-2017, 12:23 PM
Bone in or boneless?

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20160207_180756_zpsbj0oll8s.jpg~original (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20160207_180756_zpsbj0oll8s.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161226_205659_zpso5br0rmk.jpg~original (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161226_205659_zpso5br0rmk.jpg.html)

Drunk Monkey
12-23-2017, 04:00 PM
I am going to sous vide mine his year. How long do you guys put it in the bath for?

smoke ninja
12-23-2017, 04:27 PM
I am going to sous vide mine his year. How long do you guys put it in the bath for?

Anything over 4 hrs needs to be over 127 believe. I just put it in in the morning and sear before dinner. The roast is tender enough to not need an extended cook.

smoke ninja
12-25-2017, 03:46 AM
Ready to go

http://i.imgur.com/zvvx86rh.jpg (http://imgur.com/zvvx86r)

Demosthenes9
12-21-2018, 01:15 PM
Christmas Bump.




Mod's, please don't shoot me for this. But, it's that time of year, and personally, I think this really is the best thread on Prime Rib (at least the best that I have seen). Might be helpful for any/all who might have questions.

smoke ninja
12-22-2018, 07:01 AM
http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20160207_174742_zpswr7k4zc5.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20160207_174742_zpswr7k4zc5.jpg.html)

smoke ninja
12-22-2018, 11:10 AM
for holding or low temperature cooking I use my cheap roasting oven. makes it easy and keeps the oven free for the wifes sides. left the bone in this one and seared on the akorn

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_134709_zpsrylmwkba.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_134709_zpsrylmwkba.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_151802_zpsjc5t9zzy.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_151802_zpsjc5t9zzy.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_160806_zpslrzhe0id.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_160806_zpslrzhe0id.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/tour%20of%20beef/20161225_163656_zpsoiolc4l7.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/tour%20of%20beef/20161225_163656_zpsoiolc4l7.jpg.html)

retfr8flyr
12-22-2018, 02:42 PM
My first boneless rib roast on the pellet grill. Turned out very well.


https://i.postimg.cc/1X7Cq10z/roast.jpg (https://postimg.cc/MfRbC4Fk)

akoda
12-23-2018, 02:06 PM
I have a 21# angus, still in cryo. Plan to smoke it 4 days from now. I want to remove from cryo and let dry in fridge, when do I dry brine, or do I?

Sent from my KFSUWI using Tapatalk

Smoking Piney
12-23-2018, 06:03 PM
https://i.imgur.com/m2xvEAKh.jpg

smoke ninja
12-23-2018, 06:27 PM
I have a 21# angus, still in cryo. Plan to smoke it 4 days from now. I want to remove from cryo and let dry in fridge, when do I dry brine, or do I?

Sent from my KFSUWI using Tapatalk

I would do it tomorrow. I like to wrap in plastic film for the dry brine. unwrap it and place on a wire rack the morning of the cook

gtr
12-23-2018, 11:38 PM
Gonna put up a few of the pix that I re-found that got bombed off 'cause of the farkbucket deal.

These are from different years past:

Dry aged, pre-cook

http://www.bbq-brethren.com/forum/picture.php?albumid=418&pictureid=12487

Not sure whether or not either of these are from that^^^roast, but they were delicious.

http://www.bbq-brethren.com/forum/picture.php?albumid=418&pictureid=12485

http://www.bbq-brethren.com/forum/picture.php?albumid=418&pictureid=12486

Gonna do this year's kinda like smoke_ninja - hit with Q-salt ahead of time. Got an 11 pound standing rib roast & cannot wait to cook and eat that thing. Gonna throw it in the BW Chubby (been using that cooker a lot lately - love that thing!) with a little pecan at 200. Gonna see what it looks like at the end of the cook before I decide whether or not to sear.

Love this thread!

smoke ninja
12-26-2018, 12:15 AM
another year in the books

http://i.imgur.com/zABWAUih.jpg (http://imgur.com/zABWAUi)

food4thot
10-12-2019, 01:40 PM
My boys are coming for dinner tonight so I picked up an 8 pound standing rib roast. Plan on putting it on the Performer rotisserie, bones and all. Loading lump on one side and gonna catch the drippings. Will be about 3 hours sitting on the counter at room temp.

Been a couple years since doing one and sorta drawing a blank on how long it should take. Any thoughts would be appreciated.

food4thot
10-12-2019, 03:59 PM
Olive oil, Celtic sea salt, fresh cracked black pepper, and a finishing hit of Montreal steak seasoning. Couple cherry chunks in the fire and it's on. Was running late so skipped the catch pan.

https://i.servimg.com/u/f11/18/82/91/08/20191011.jpg

https://i.servimg.com/u/f11/18/82/91/08/20191010.jpg

food4thot
10-12-2019, 05:49 PM
About an hour and 45 minutes in. Stopped the motor and started pushing the Thermapen in slowly. Internal got down to 90. This thing won't be perfect but hope it's delicious.

Bob in St. Louis
10-12-2019, 05:52 PM
Wish I could help, but I've never done one.
Looks good so far!

food4thot
10-12-2019, 06:23 PM
Progress pic

https://i.servimg.com/u/f11/18/82/91/08/20191012.jpg

ice_mf_mike
10-12-2019, 06:24 PM
Progress pic

https://i.servimg.com/u/f11/18/82/91/08/20191012.jpg

That crust tho 😮

Mikhail
10-12-2019, 06:25 PM
Yum. Heating up last night's pecan smoked rib roast now.

food4thot
10-12-2019, 06:28 PM
That crust tho 😮Apparently part of it fell off during the turn. Good fat content.

smoke ninja
10-12-2019, 08:01 PM
My boys are coming for dinner tonight so I picked up an 8 pound standing rib roast. Plan on putting it on the Performer rotisserie, bones and all. Loading lump on one side and gonna catch the drippings. Will be about 3 hours sitting on the counter at room temp.

Been a couple years since doing one and sorta drawing a blank on how long it should take. Any thoughts would be appreciated.

hipshot guess is 2.5 hrs. hard to guess as I bet rotisserie temp will vary. probably be some bullseye but great crust with rotisserie from my experience.

food4thot
10-13-2019, 12:02 PM
hipshot guess is 2.5 hrs. hard to guess as I bet rotisserie temp will vary. probably be some bullseye but great crust with rotisserie from my experience.Took it off after 2 hours. Should have pulled it sooner as it ended up overdone. Was tasty but I have bad luck with rib roasts. Can never get them quite right in the grill. Thinking of trying Method X next time.

https://i.servimg.com/u/f11/18/82/91/08/20191014.jpg

Stingerhook
10-13-2019, 01:04 PM
Looks good to me Erik.

smoke ninja
10-13-2019, 01:04 PM
Took it off after 2 hours. Should have pulled it sooner as it ended up overdone. Was tasty but I have bad luck with rib roasts. Can never get them quite right in the grill. Thinking of trying Method X next time.

https://i.servimg.com/u/f11/18/82/91/08/20191014.jpg

is that the one where you throw it in a hot oven and then turn it off and leave it til done? I've heard it works.

I have good results cooking at low temps. my trusty turkey roaster with an analog dial works (same one I use to hot hold bbq) really well and as well as the pellet cooker. I rest for a bit so it doesn't carryover when I I sear.

food4thot
10-13-2019, 02:41 PM
is that the one where you throw it in a hot oven and then turn it off and leave it til done? I've heard it works.

I have good results cooking at low temps. my trusty turkey roaster with an analog dial works (same one I use to hot hold bbq) really well and as well as the pellet cooker. I rest for a bit so it doesn't carryover when I I sear.Method X is pre-heating the oven to 500 then putting the roast in for exactly 5 minutes per pound. Turn the heat off and leave the roast in the oven for 2 hours without opening the door. Some I know say it works great, but I dismissed them because I've always liked playing with charcoal.

Think it's time to give X a try.

food4thot
10-13-2019, 02:43 PM
Looks good to me Erik.Thanks, but it was not what I envisioned.

sliding_billy
10-13-2019, 03:29 PM
Took it off after 2 hours. Should have pulled it sooner as it ended up overdone. Was tasty but I have bad luck with rib roasts. Can never get them quite right in the grill. Thinking of trying Method X next time.

https://i.servimg.com/u/f11/18/82/91/08/20191014.jpg

I actually love that doneness as long as you eat it fast. The beefy flavor is so much stringer than medium rare.

mchar69
10-13-2019, 10:06 PM
Look into Meathead's method at Amazing ribs.com.
Works like a charm.
Pink all the way through. I'd eat yours like an animal, though....

food4thot
10-14-2019, 04:25 PM
Gave my kids about 2# of the roast to take home. They made a breakfast hash with it yesterday.

Still have a rib with a bunch of meat. Thinking of making stroganoff. Have made it before just winging the recipe. Anyone have a good one?