Did this one yesterday in the Smokette. 4 bones, 8 plus pounds, choice cut. Rubbed the night before with Pappy's Prime Rib rub, and set uncovered in the fridge. Took out early the next day to sit for a bit before putting into the cooker preheated for an hour at 250.
I chose not to add smoke for this roast, just fresh cut rosemary from the garden, and store bought garlic cloves. The smell from this combination is out of this world!
Getting ready to add the firebox and close the door.
The finished product. Basically, I cooked it for 2 hours at 250 until internal was 109. Opened the door twice to cool down, and set at 140 for 4 hours. The roast moved to 126 fairly quickly, and held there for 3.5 hours of the 4. I was very happy with this one; the last one I did went to 131, a bit overdone. I removed the bones (they actually just fell off), and sliced away. Leftovers will be sliced thin and served with au jus for french dip sandwiches. Good luck!
Posts: 374 | Location: Los Angeles, CA | Registered: October 31, 2003
Does your wife find it odd that you photograph your finished products. Mine looks at me sort of strange. I haven't posted any but I have a digital camera full.
Posts: 213 | Location: texas | Registered: December 22, 2005
Tony - the roast came from the local grocery, Ralphs. Nothing fancy, just choice. The funny thing is how many pictures I take to get a few good ones. Kind of rediculous, but fun nonetheless. I think adding pictures in the forum is motivating.
Posts: 374 | Location: Los Angeles, CA | Registered: October 31, 2003
I guess if you used Pappy's, you are truly are on the left coast. Have you tried tri-tip in the smoker? Susie Q goes well with it. Man, I would like to get back to the land of cheap tri-tip!!!
Doc
Posts: 68 | Location: Biloxi, MS | Registered: January 30, 2002
Doc - does Pappy hail from good old So. Cal? I find the rub perfect for this roast. As for Tri-Tip, a couple of things. I do them all the time, but either direct or indirect (mostly) on my Weber Kettle. Tri-Tip, in my opinion is meant to be cooked at high temps for a short period of time. Medioum rare to rare is best with this cut, since overcooking it makes it chewy, with little flavor. A nice char on the outside is the key. The smokette isn't my 1st choice for this cut. Also, they're not cheap anymore, and not entirely plentiful. They are usually $3.99lb on sale, 5.99lb regular, this for choice. I only paid $2.89lb for the choice roast in the pictures.
Posts: 374 | Location: Los Angeles, CA | Registered: October 31, 2003
My wife is afraid to let me cook a cut of meat like this in my 009. I'll show her your pictures and get a reading from her. The fact that you are only using two ingreidents (and one of them is not wood)in the firebox might pull it off for me. Thanks for the pictures. I call good BBQ pictures "BBQ Porn"
Papa - Hi-Mountain Jerky sell the Smokette as a "prime rib oven". The 009 will cook the prime rib far better than a dry old oven, in my opinion. In fact, a prime rib is best cooked slow, and 009 retains the moisture. I am so sold on Prime Rib in the 009 that I am going to step up and purchase a dry aged true "prime" rib to cook. At Bristol Farms out here, they sell anywhere from $22 - 29.00 per pound. I'm curious if it's actually worth the price......Good Luck.
Posts: 374 | Location: Los Angeles, CA | Registered: October 31, 2003
Do it. Follow our directions and if she doesn't love it, let me know and I'll provide the refund (unfortunately you'll have to come to OKC to get it, but the offer is there).
Saw Rhein Mein closed down recently.
I have great memories of Germany. Went to a German Beer Tasting last night at my friends German Restaurant.
quote:
BBQ Porn
I agree, need more of it, it's addicting. People HAVE to have more digital cameras out there, where are the photos????
Posts: 8549 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001
I was at Rhein-Main from Jul 1998 to Oct 2005. The base was handed over to the airport on 31 Dec 05. Now everything is going to be leveled for a new terminal at Frankfurt. AFN (American Forces Network) did a one-hour special on the history of Rhein-Main and good old Papa Pig was shown in a segment on Presidental visits to the base. I had the opportunity to meet our current President Bush. I would have liked to have given him some good Cookshack ribs as a gift. I'm sure the Secret Service would have loved that. post some more pictures. It looks like Dave in Maine has not had any recent cooks featured on his web page.
Originally posted by Papa-Pigs-BBQ-Barn: [qb] ... I had the opportunity to meet our current President Bush. I would have liked to have given him some good Cookshack ribs as a gift. I'm sure the Secret Service would have loved that. post some more pictures.[/qb]
Ah, Presidental Advance Team. Did that work. I'll have to email you about President Bush Senior traveling to Australia and the Secret Service, visiting a pub at 10am on New Years Day. It would be a LONG post, but lots of fun. Feed the AF team that comes with him. when they like your food, no telling where it will go.
Posts: 8549 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001
