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View Full Version : How to do final sear to finish a smoked rib roast?


wahoowad
12-09-2017, 08:59 AM
I'm going to pick up a rib roast shortly and throw it on the WSM for a slow cook. I would like to do a final sear outside on my Weber Spirit gas grill to avoid smoking up the house by doing it in the oven. My Spirit will get up to 600 so I assume 5 minutes in that will suffice, right?

I am concerned that setting it on the hot grill grate might overcook the bottom? Perhaps I should first put it on a warm (but not searing) cast iron pan and then set this inside the grill?

Thoughts? This is my first rib roast and don't want to mess it up.

Smoking Piney
12-09-2017, 09:05 AM
I sear with my BGE at about 500 degrees directly on the grate - about a couple of minutes a side, all sides. It doesn't overcook the bottom.

I imagine your Weber will be up to the task.

Stone A
12-09-2017, 09:22 AM
I agree with Piney. I do one every year. Smoking the roast at a low temp keeps it from overcooking when you sear at the end. The cast iron pan shouldn’t be necessary. You can remove the midsection from your WSM and place the grill grate on the bottom/coal section to sear it. It will go quickly, especially with the lid off, so you may want to turn it 1/4 turn every 45 seconds to one minute, watching to see the crust form.

Smoking Piney
12-09-2017, 09:24 AM
It will go quickly, especially with the lid off, so you may want to turn it 1/4 turn every 45 seconds to one minute, watching to see the crust form.

Agree. You definitely need to keep an eye on it.

jasonjax
12-09-2017, 09:31 AM
Another option would be to use the broiler in your oven. I personally like the crust this technique forms for a rib roast better than direct searing, but many methods would work!

robert-r
12-09-2017, 10:24 AM
You can also take the WSM apart, put a grate on the charcoal ring, loosely tent the meat with foil, let the fire grow & then sear the roast. Like everyone else mentioned, just a few minutes per side.

smoke ninja
12-09-2017, 01:42 PM
It wont over cook. Let it rest before the sear and sear with lid off/open

Smoking Piney
12-09-2017, 01:48 PM
It wont over cook. Let it rest before the sear and sear with lid off/open

This is how I sear with the BGE - about a 15 to 20 minute rest and on to sear.

wahoowad
12-09-2017, 05:16 PM
Came out great. I seared longer than suggested as it didn't seem like it was getting a good sear, although it was just a couple inches over the coals. Regardless I am very pleased with the final product.

https://i.imgur.com/6JuIwqHh.jpg

https://i.imgur.com/e5WcGgzh.jpg

https://i.imgur.com/2QJH6S2h.jpg

https://i.imgur.com/sdxxrQDh.jpg

4ever3
12-09-2017, 05:18 PM
Beautiful!!!

Smoking Piney
12-09-2017, 05:19 PM
Nice!

Always good to hear of first success here!

Well done! :thumb:

cowgirl
12-09-2017, 05:22 PM
Looks fantastic!

jasonjax
12-09-2017, 05:25 PM
Nicely done.

robert-r
12-09-2017, 05:49 PM
Superb!!!

Vicar
12-09-2017, 05:50 PM
Well done.

Cook
12-09-2017, 06:33 PM
Looks excellent.

Only thing I would suggest is looking into your knife options.

Burnt at Both Endz
12-09-2017, 06:43 PM
Hell yeah! Nice looking dinner.

ModelMaker
12-10-2017, 07:56 AM
Good,Good.
Ed

thirdeye
12-10-2017, 08:40 AM
Picture perfect. Curious as to what your internal temp was when you pulled it for the rest?

LloydQ
12-10-2017, 11:30 AM
Looks fantastic!