Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Location
- St. Louis Missouri
Wish I could help, but I've never done one.
Looks good so far!
Looks good so far!
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Rib Roast Appreciation Thread
- Thread starter Gore
- Start date
ice_mf_mike
Full Fledged Farker
- Joined
- Jul 6, 2016
- Location
- NJ
Mikhail
Babbling Farker
Yum. Heating up last night's pecan smoked rib roast now.
Apparently part of it fell off during the turn. Good fat content.That crust tho
- Joined
- Jan 3, 2014
- Location
- Detroit michigan
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 2½ 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.
Looks good to me Erik.
- Joined
- Jan 3, 2014
- Location
- Detroit michigan
Took it off after 2½ 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.
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.
Thanks, but it was not what I envisioned.
sliding_billy
somebody shut me the fark up.
Took it off after 2½ 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.
I actually love that doneness as long as you eat it fast. The beefy flavor is so much stringer than medium rare.
mchar69
Quintessential Chatty Farker
- Joined
- Feb 22, 2014
- Location
- Kensington, MD
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....
Works like a charm.
Pink all the way through. I'd eat yours like an animal, though....
Gave my kids about 2½# 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?
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?
- Joined
- Jan 3, 2014
- Location
- Detroit michigan
- Joined
- Jan 3, 2014
- Location
- Detroit michigan
Dude... my mouth started watering just looking at this hunk of goodness:
:shock:
:shock:
- Joined
- Oct 16, 2010
- Location
- Culver City, CA
^^^Hey Al! Hope all is well brother!
Anyway, I cooked and we ate a rib roast on New Year's, but I didn't take any pix. :tsk: I did a recipe/method out of APL's book that involved a glaze that included beef base and chili powder and it was pretty fantastic.
Anyway, I cooked and we ate a rib roast on New Year's, but I didn't take any pix. :tsk: I did a recipe/method out of APL's book that involved a glaze that included beef base and chili powder and it was pretty fantastic.
