Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Lemonhead78 on December 20, 2017, 04:24:01 PM
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I'm having family over on Christmas. I'm in charge of cooking the rib roast. It's a 4 bone roast. I can't decide which grill to use. Weber kettle indirect low and slow or my pbc. Their both excellent but both different. The Weber will give maximum tenderness everyone loves with a rib roast. The pbc gives a unique flavor of smoke. Im blessed being this is the biggest decision I have to make so I'm grateful. If it snows
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I vote for the Weber. But then I always vote for the Weber as it is the only thing I cook on ! ! !
BD
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I cold smoke the roast for an hour or so then i cook it in the oven using the recipe in the link below
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html
I done this for 4 Christmases and think the recipe is correct in that it makes the perfect rib roast
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I cold smoke the roast for an hour or so then i cook it in the oven using the recipe in the link below
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html
I done this for 4 Christmases and think the recipe is correct in that it makes the perfect rib roast
I'm kinda trying the opposite of this. Have seen it done by a couple of great chefs. 500 degree oven. Exactly 5 minutes per pound of meat. Turn off the oven and let meat sit in the oven for 2 hours.
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:thumbup:
I vote for the Weber. But then I always vote for the Weber as it is the only thing I cook on ! ! !
BD
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I've got a 6 bone rib waiting at Fresh Market for weekend pickup. They have it on sale for 7.99 until the end of the month.
I'm pretty sure I'm going to rotisserie it on the weber.
I'll do a low heat smoke first for an hour or so first. I'm thinking a hickory , cherry wood blend for the smoke. I'm open to suggestions about the wood blend if there are any....
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Go with the tried and true Weber. Your guests might not be familiar with the "grease fog" flavor from the PBC. Play it safe.
My wood choice for prime rib: Oak and not much of it. Prime rib roasts don't need too much to make for good eats. Keep it simple.
Seasoning: dalmation rub
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The Weber kettle using snake method makes an excellent roast. The method you mention of 500 per pound for a certain time than turning oven off isint an option for me. It doesn't work well in my oven . I think because my oven is so old it doesn't hold the heat well and is pretty much a cold oven in about a half an hour.
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I'm gonna google Dalmatian rub. Thanks
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You don't have to do that:
50/50 salt and pepper :)
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I've got a 6 bone rib waiting at Fresh Market for weekend pickup. They have it on sale for 7.99 until the end of the month.
I'm pretty sure I'm going to rotisserie it on the weber.
I'll do a low heat smoke first for an hour or so first. I'm thinking a hickory , cherry wood blend for the smoke. I'm open to suggestions about the wood blend if there are any....
I'm thinking the same. Andrea said that she really loved the way it turned out last year on the kettley using the rotisserie. S/P/G for me.
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My vote would be for indirect on the Weber as well, because I know how great they turn out!
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I cold smoke the roast for an hour or so then i cook it in the oven using the recipe in the link below
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html
I done this for 4 Christmases and think the recipe is correct in that it makes the perfect rib roast
Gus's method is the best of both worlds - smoke and the absolute best way ever to cook a prime rib.
If you think you should sear first and then turn the oven off/down or do any other damn fool thing, go to the recipe and push the "READ THE WHOLE STORY" link below the two top photos. If you're not convinced, search the forum for "prime rib" under my name and check out the pictures. Or you could drop by on Christmas (transportation not provided) and I'll save you a slice. Maybe.
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Glad I read the "Whole Story", gonna do mine that way this year.
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The Turtle got to me. Going to ditch my experimental method and go with this one.
Sent from my iPad using Tapatalk
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I have the same dilemma, weber or PBC.
I am bringing a rib roast to the mountains for the holidays, and there is no BBQ in the mountains (and charcoal not allowed) Last year cooked it sous vide and finished in the oven with great results.
This year, thinking low and slow, most likely on my Weber with the Slow and Sear with a small chunk of red oak. Bring it to temp and reverse sear it. Thinking of trying Mrs. O'Leary's Cow Crust.
When its done let it cool (while trying not to slice into it) bag it, bring to the mountains and reheat sous vide, then play it by ear, will probably need some time in a really hot oven to get that crust back.
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Gus and the Turtle are correct in my opinion. I have been useing the Kenji Seriouseats method for my rib roasts for years and always with perfect results. There are many pics on my posts. I cook @ 185 with hickory smoke to a IT of 127— that is low and slow, FTC for about 1hr. IT will rise to 132 - 135, perfect for what this family likes. It works every time.
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Adrenaline BBQ has a video using the Weber Kettle and the Slow n Sear. Go to their website to find it. I think that I will use their method this year, as it really looks good. Others have recommended similar methods.
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I cold smoke the roast for an hour or so then i cook it in the oven using the recipe in the link below
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html
I done this for 4 Christmases and think the recipe is correct in that it makes the perfect rib roast
I have done this before (not smoked first) it turns out fantastic ;D. When I do this again I will add the smoke :thumbup: