Catching up on some pron

Ron_L · 05-11-2008, 08:42 PM

I finally found the memory card adapter so i am catching up on some pron from the last couple of days...

On Friday I sent to a new grocery store, Caputo's Market, to see what they had. I bought some chicken and some nice pork spares, but the find of the day was a special sale on bone in rib roasts. $3.99/lb! I found a nice looing 4 bone roast and cooked it in the FEC for Friday night dinner. I rubbed it with Montreal Steak Seasoning and cooked it at 250 until it was 130 in the center then held it at 140 for an hour.

Then today, after to rain stopped I did a practice run of ribs and chicken. I trimmed the spares St. Louis style.

mm_0_mm · 05-11-2008, 08:47 PM

Even though that bbq looks awesome, I would have to go for a big ole' slice of rib roast right now!

JD McGee · 05-11-2008, 08:47 PM

Now THIS is a "Friday Night Steak Night" pic good enough for framing!

Nice job bro...the meats and the pics all look great!

71-South · 05-11-2008, 08:49 PM

I really need to try a rib roast. So far I've done pig fingers, fatties, butts, and baby backs. Should I try a rib roast first, or should I try a brisket first? What I mean, I guess, is which one is easier?

Thanks,
Bret

big brother smoke · 05-11-2008, 08:51 PM

Looks tasty, RonL!

Ron_L · 05-11-2008, 08:58 PM

Quote:

Originally Posted by 71-South

I really need to try a rib roast. So far I've done pig fingers, fatties, butts, and baby backs. Should I try a rib roast first, or should I try a brisket first? What I mean, I guess, is which one is easier?

Thanks,
Bret

I think a rib roast is easier since it is a shorter cook. The Poobah has a great recipe for prime rib in the recipe section. If yo follow his instructions you will get great results. You can also cook it the way that I did, which is fairly slow with an extended rest. I cooked mine at 250 until it was 130 internal and then held it in the FEC at 140, but you can cook it to your desired doneness and hold it in a cooler wrapped in towels for a while. The temp will come up a few degrees during the hold time, but I think the hold time helps the meat develop a better flavor.

Bbq Bubba · 05-11-2008, 08:58 PM

Ribs and chicken look good Ron, your gonna be trouble this year.....

I'd have to say that rib roast almost brought a tear to my eye!
Absolutely beautiful!

71-South · 05-11-2008, 09:36 PM

Quote:

I think a rib roast is easier since it is a shorter cook. The Poobah has a great recipe for prime rib in the recipe section. If yo follow his instructions you will get great results. You can also cook it the way that I did, which is fairly slow with an extended rest. I cooked mine at 250 until it was 130 internal and then held it in the FEC at 140, but you can cook it to your desired doneness and hold it in a cooler wrapped in towels for a while. The temp will come up a few degrees during the hold time, but I think the hold time helps the meat develop a better flavor.

Good deal. Thanks, Ron.

Bigdog · 05-11-2008, 09:49 PM

Quote:

Originally Posted by Ron_L

I think a rib roast is easier since it is a shorter cook. The Poobah has a great recipe for prime rib in the recipe section. If yo follow his instructions you will get great results. You can also cook it the way that I did, which is fairly slow with an extended rest. I cooked mine at 250 until it was 130 internal and then held it in the FEC at 140, but you can cook it to your desired doneness and hold it in a cooler wrapped in towels for a while. The temp will come up a few degrees during the hold time, but I think the hold time helps the meat develop a better flavor.

You know that you're killing me with all the new cool toys you have. Green with jealousy mod.

How does the flavor of this method compare to the Poopy Style Mod?

fnnm358 · 05-12-2008, 04:56 AM

RIBS and CHICKEN what a combo and that rib roast is awesome looking almost took a bite of my computer

OSD · 05-12-2008, 05:50 AM

Everything looks great, but that rib roast is outstanding!!!!!

ZBQ · 05-12-2008, 06:59 AM

Well, I have to go get some Windex now to clean the tougne track off the screen!

That rib roast is making my mouth water Ronnel!!

Cooked to perfection too!!

tonto1117 · 05-12-2008, 07:16 AM

Yum!! Magnifico!!!!!

jeffjenkins1 · 05-12-2008, 07:20 AM

That is lovely! Now I'm hungry!

Jeff

BBQ Grail · 05-12-2008, 07:40 AM

A work of Art! I think an enlargement of that roast would look good framed right above my computer monitor.

Nice job!

05-11-2008, 08:42 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Catching up on some pron I finally found the memory card adapter so i am catching up on some pron from the last couple of days... On Friday I sent to a new grocery store, Caputo's Market, to see what they had. I bought some chicken and some nice pork spares, but the find of the day was a special sale on bone in rib roasts. $3.99/lb! I found a nice looing 4 bone roast and cooked it in the FEC for Friday night dinner. I rubbed it with Montreal Steak Seasoning and cooked it at 250 until it was 130 in the center then held it at 140 for an hour. Then today, after to rain stopped I did a practice run of ribs and chicken. I trimmed the spares St. Louis style. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

05-11-2008, 08:47 PM	#2
mm_0_mm Full Fledged Farker Join Date: 08-14-03 Location: Overland Park, KS	Even though that bbq looks awesome, I would have to go for a big ole' slice of rib roast right now! __________________ Bandera (with "outhouse" mod) Good-One Model 30-24 Weber Kettle

05-11-2008, 08:47 PM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Now THIS is a "Friday Night Steak Night" pic good enough for framing! Nice job bro...the meats and the pics all look great! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

05-11-2008, 08:49 PM	#4
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	I really need to try a rib roast. So far I've done pig fingers, fatties, butts, and baby backs. Should I try a rib roast first, or should I try a brisket first? What I mean, I guess, is which one is easier? Thanks, Bret __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

05-11-2008, 08:51 PM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Looks tasty, RonL! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

05-11-2008, 08:58 PM	#7
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Ribs and chicken look good Ron, your gonna be trouble this year..... I'd have to say that rib roast almost brought a tear to my eye! Absolutely beautiful! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-12-2008, 04:56 AM	#10
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	RIBS and CHICKEN what a combo and that rib roast is awesome looking almost took a bite of my computer __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-12-2008, 05:50 AM	#11
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	Everything looks great, but that rib roast is outstanding!!!!! __________________ Jim

05-12-2008, 06:59 AM	#12
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	Well, I have to go get some Windex now to clean the tougne track off the screen! That rib roast is making my mouth water Ronnel!! Cooked to perfection too!! __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT]

05-12-2008, 07:16 AM	#13
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI	Yum!! Magnifico!!!!! __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

05-12-2008, 07:20 AM	#14
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	That is lovely! Now I'm hungry! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

05-12-2008, 07:40 AM	#15
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	A work of Art! I think an enlargement of that roast would look good framed right above my computer monitor. Nice job! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

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