OSD
is Blowin Smoke!
We like to cook Standing Rib Roasts this way, then cut the left overs into steak portions and use the bones for dinners later. We vac-pac and freeze them for later searing and eating.
Had the butcher cut me a standing rib roast (4 bone-10.05 lbs) from the small end of a whole prime rib.
Last night I cut the bones off( I do this myself, I leave more meat on the bones than the butchers do) then seasoned with course sea salt, cracked black pepper, granulated garlic and granulated onion. Then tied then bones back on and let it sit in the fridge uncovered over night. Took it out of the fridge this morning and warm up on the counter for about 1/2 hour while the UDS was warming up.
Ready to go into the drum
I used RO lump and pecan wood in the drum. I keep the drum temp low, around around 200° for this. I like to cook it slow. When it reaches 115° internal(around 6 hrs), I take it out of the drum and tent it loosely with foil, then let it rest for about an hour on the counter.
Coming out of the drum and ready to rest
While the SRR is resting, I heat up the Keg with RO lump and pecan wood.
When it gets to 550° I sear the roast to form a nice crust on the outside(takes about 10 minutes).
Then I let it rest again for about 15 minutes. Untie the bones and slice off the ends.
Then put the end slices back on the Keg(now heated to 650°)and sear the inside half of the slice.
End slice served with some scalloped taters.
The rest of the prime rib will be rarer than the end slices and make great steak cuts to be seared for dinners later.
The meaty bones will be reheated with some of the AuJus that I will freeze also(these are great with buttered pasta noodles).
Thanks for lookin'.
Had the butcher cut me a standing rib roast (4 bone-10.05 lbs) from the small end of a whole prime rib.
Last night I cut the bones off( I do this myself, I leave more meat on the bones than the butchers do) then seasoned with course sea salt, cracked black pepper, granulated garlic and granulated onion. Then tied then bones back on and let it sit in the fridge uncovered over night. Took it out of the fridge this morning and warm up on the counter for about 1/2 hour while the UDS was warming up.
Ready to go into the drum
I used RO lump and pecan wood in the drum. I keep the drum temp low, around around 200° for this. I like to cook it slow. When it reaches 115° internal(around 6 hrs), I take it out of the drum and tent it loosely with foil, then let it rest for about an hour on the counter.
Coming out of the drum and ready to rest
While the SRR is resting, I heat up the Keg with RO lump and pecan wood.
When it gets to 550° I sear the roast to form a nice crust on the outside(takes about 10 minutes).
Then I let it rest again for about 15 minutes. Untie the bones and slice off the ends.
Then put the end slices back on the Keg(now heated to 650°)and sear the inside half of the slice.
End slice served with some scalloped taters.
The rest of the prime rib will be rarer than the end slices and make great steak cuts to be seared for dinners later.
The meaty bones will be reheated with some of the AuJus that I will freeze also(these are great with buttered pasta noodles).
Thanks for lookin'.
