Author Topic: Rib roast  (Read 2201 times)

0 Members and 1 Guest are viewing this topic.

Offline scottv

  • Full Member
  • ***
  • Posts: 146
Rib roast
« Reply #-1 on: April 19, 2017, 04:34:45 PM »
Not bad for my first one. Caught one on sale for $35 and decided to try it. Cooked it just a little bit more than i would have wanted, but still better than most restaurants I've gotten prime rib from. Definitely will do it again.

Sent from my Nexus 5X using Tapatalk


Offline RAD

  • Hero Member
  • *****
  • Posts: 4925
Re: Rib roast
« on: April 19, 2017, 06:18:33 PM »
I'll take a slice of the rear center please. Nicely done
Love to cook and eat

Offline Smokerjunky

  • Hero Member
  • *****
  • Posts: 1756
Re: Rib roast
« Reply #1 on: April 19, 2017, 07:09:33 PM »
Looks great.  How did you cook it/process?
Grand Slam Pro
Weber Summit

Offline Savannahsmoker

  • Hero Member
  • *****
  • Posts: 3097
Re: Rib roast
« Reply #2 on: April 19, 2017, 07:53:14 PM »
Slice a peice for me if you do not mind.
Art

Blaz'n Grill Works Grid Iron (Copper)
Royall RG 2000 (gone to live with nephew)
Weber Genesis E-330 (Copper)
The Big Easy
Weber Smokey Joe Gold for fun and vacation,

Offline tomcrete1

  • Hero Member
  • *****
  • Posts: 5636
Re: Rib roast
« Reply #3 on: April 19, 2017, 09:10:08 PM »
I'll take two slices Please!
Webber Spirit
Visions Ceramic
PBC
King Griller Akorn
Big Easy SRG
Big Easy
Rec Tec Mini
PK Grill
Cook Air Grill
Blackstone Pizza Oven
Blackstone 28" Griddle
Power Air Fryer XL
Copper 22.5" Weber Kettle
Green 22.5" Weber Kettle
Black 22.5" Weber Kettle
22" Modified Old Smokey
DeLonghi 1363 Multifryer

Offline scottv

  • Full Member
  • ***
  • Posts: 146
Re: Rib roast
« Reply #4 on: April 20, 2017, 10:47:36 PM »
Looks great.  How did you cook it/process?
Seasoned and hung it. Took about 2-2 1/2 hours. Then let it rest for to long lol

Sent from my Nexus 5X using Tapatalk


Offline HighOnSmoke

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 9884
  • Palm Bay, Florida
Re: Rib roast
« Reply #5 on: April 21, 2017, 07:21:40 AM »
Looks delicious!
Mike

Auto Akorn Kamado
Recteq Stampede
Recteq Bullseye 380X
Weber Master Touch
PK Original Grill
Weber Jumbo Joe
Weber Smokey Joe
Green Mountain Grill Pizza Insert
Blackstone 36" and 22" griddles

Offline LarryO1947

  • Sr. Member
  • ****
  • Posts: 277
Re: Rib roast
« Reply #6 on: April 21, 2017, 07:27:32 AM »
YUMMY!!!!!  :thumbup: :thumbup:
22" Weber Premium
SNS
PBC
Char Griller Akorn
IQ110
Rec Tec-Mini
Thermoworks Smoke
Maverick ET-733
Thermapen MK4
Thermopop

Larry

Offline TentHunteR

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 6687
  • N.E. Ohio
Re: Rib roast
« Reply #7 on: April 21, 2017, 02:46:04 PM »
...but still better than most restaurants I've gotten prime rib from. Definitely will do it again.

Yep, the only problem with making a rib roast at home is once you've done your first one, it's so good that you'll never want to spend money on Prime Rib in a restaurant again!  8)

If you get a chance to get a section of strip loin (what the N.Y. strip steak is cut from), try cooking it the same way.  It's as good as prime rib!

<><
2017 MAK 1 Star General with FlameZone
Former Owner: MAK 1 Star General - 2014 & 2011 Models
Weber Performer with Stoven Pellet Grill Adapter
Modified Horizontal Offset Smoker
1986 Weber One-Touch Silver (a few dings, but still works)
Member #68

Offline scottv

  • Full Member
  • ***
  • Posts: 146
Re: Rib roast
« Reply #8 on: April 22, 2017, 02:19:27 PM »
...but still better than most restaurants I've gotten prime rib from. Definitely will do it again.

Yep, the only problem with making a rib roast at home is once you've done your first one, it's so good that you'll never want to spend money on Prime Rib in a restaurant again!  8)

If you get a chance to get a section of strip loin (what the N.Y. strip steak is cut from), try cooking it the same way.  It's as good as prime rib!
Only rhing i wish was a way to get drippings to dip the middle part into. The only strip ones i see are well over $100 and too big for just me and my wife

Sent from my Nexus 5X using Tapatalk


Offline Subvet

  • Sr. Member
  • ****
  • Posts: 269
Re: Rib roast
« Reply #9 on: April 22, 2017, 03:41:20 PM »
...but still better than most restaurants I've gotten prime rib from. Definitely will do it again.

Yep, the only problem with making a rib roast at home is once you've done your first one, it's so good that you'll never want to spend money on Prime Rib in a restaurant again!  8)

If you get a chance to get a section of strip loin (what the N.Y. strip steak is cut from), try cooking it the same way.  It's as good as prime rib!
Only rhing i wish was a way to get drippings to dip the middle part into. The only strip ones i see are well over $100 and too big for just me and my wife

Sent from my Nexus 5X using Tapatalk
Beautiful piece of meat you did.  :thumbup:
With the price of beef  I am growing more fond of chicken every day.  :D
-- Ron --
The Good One Open Range Smoker/Grill
Grilla OG
Weber Genesis III
Weber 22"  Master Touch Kettle
Grill Grates
Vortex (Medium)
Slow 'n Sear
Drip 'n Grill

Offline zak99b5

  • Jr. Member
  • **
  • Posts: 60
Re: Rib roast
« Reply #10 on: April 23, 2017, 12:16:16 AM »
Looks good.

I don't let prime rib rest, really. Bring it up to 125* and pull it.   It's sliced within ten minutes or so.

PBC makes it great.
PBC
22" Weber Performer with Slow-n-Sear

Offline TexasRob

  • Jr. Member
  • **
  • Posts: 59
Re: Rib roast
« Reply #11 on: April 24, 2017, 09:00:54 AM »
I have got to try this some time! COSTCO usually has them in various sizes(just the wife and I)

To those who have done it in the past, would you hang it to a certain IT or time frame, then grate it till a finish IT? Just thinking I dont want it to fall in.
MasterForge
KJBJ
WSM 18.5
PBC

Thermopens
Maverick ET-732
BBQ Guru DigiQ

Offline scottv

  • Full Member
  • ***
  • Posts: 146
Re: Rib roast
« Reply #12 on: April 24, 2017, 07:33:28 PM »
I have got to try this some time! COSTCO usually has them in various sizes(just the wife and I)

To those who have done it in the past, would you hang it to a certain IT or time frame, then grate it till a finish IT? Just thinking I dont want it to fall in.
I hung it the whole time. No issues

Sent from my Nexus 5X using Tapatalk


Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16851
Re: Rib roast
« Reply #13 on: April 24, 2017, 08:01:28 PM »
I usually pull my rib roasts between 115-120. I do suggest to let it rest so the juices redistribute or they will all end up on your cutting board. I then keep boiling au  jus rolling and give them a quick dip after slicing. For the unfortunate souls that prefer well-done, I just leave the slice in longer. Why ruin a entire roast for a unfortunate few  ;)

Oh, I nice big thick slice of your beautiful offering please  8) 8)
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32