bone in rib roast

RobM
Go to the Cookshack Forums at the top of the page. Once there click the find tab and type your request.

RobM - smoking or roasting? If smoking, which smoker are you using?

Que 25. I have the roast on 250*F and plan to hold at 140*F once the inside reaches 135*F

RobM try this


http://forum.cookshack.com/eve...rum_scope=7091028883

Thanks, the find tab worked. Not sure I saw a recipe though. I am following the video for prime rib even though I am cooking a bone in standing rib roast. Rob

Cut the ribs off and retie them...now you have prime rib.

after 3 hours temp only 104*F with probe. I have turned up the smoker to 300*F. Maybe it will get to 135*F in the next hour and I can lower to 140*F for the hold. I need to serve it by 8pm EST.

MIL likes the bone in, I'll get her done soon.

So, RobM,

How about a whole forum on nothing but Rib Roasts? We called it prime Rib.

Check out the threads at the top, 101, and some of the subjects and see if that helps.

Any questions just come back and ask away.

quote:

Originally posted by RobM:
after 3 hours temp only 104*F with probe. I have turned up the smoker to 300*F. Maybe it will get to 135*F in the next hour and I can lower to 140*F for the hold. I need to serve it by 8pm EST.

How did it come out? At 104 you're not far off. What I would have done is put the RR in a hot oven to get a good crust one.

One secret. Let it rest at least an hour before cutting. Trust me on this, if you do it, it will be more tender as well as the juices won't run out all over the place.

it turned out great. Just an accident it rested the hour. Hard to mess up with a cookshack!

At 4.5 hours it was the 135*F , then I did the hold for an hour at 140*F.
I feel honored to have Smokin Okie respond.
I have 2 Ques, a 45 in Florida so I can smoke lots of fish ( mullet ) and the 25 here in Tennessee.
Rob

quote:

Originally posted by RobM:
I feel honored to have Smokin Okie respond.
Rob

Well here's another one

So looking at the photos, the outer edge is a little darker than the middle. That's from bumping the temp up to 300 and the outer portion cooks to a higher doneness (hence the darker, not red color).

Smoke it at 180 to 200 for HOURS and never bump the temp until the crusting step and you'll see a big difference in the internal color.

I also shoot for a finishing temp of 125. Once you slice it, the pink goes away anyway once it's exposed to air, but it will be more tender.

Thanks. I'll do it right on next time.
BTW, I have two CS, a larger Q 45 in Northwest Florida to smoke mullet with. Mullet is a wonderful fish smoked.
From East Tennessee,
Rob

Smokin, that was great advice.
Please consider having CS put on a Smokin with Smokin class in 2014.
You're a wealth of information.
Sorry for the thread hijack.

One more question, please discuss the crusting step. Is it first or last, and do you do it in the CS or stove?
Trying again tonight.
Rob

quote:

Originally posted by RobM:
One more question, please discuss the crusting step. Is it first or last, and do you do it in the CS or stove?
Trying again tonight.
Rob

I smoke first, rest, then crust (reverse sear) in my gas grill (no cleanup). I heat the grill as hot as it gets, put the meat in & turn off the gas (prevents flame up). After 2 minutes flip it. Then let it rest uncovered before slicing.
If you sear first you seal the meat and get less smoke penetration.

Thanks, I'll give it a try. Cooking much smaller roasts today. Doing the 180*F all afternoon. Rob

See, here's another time Smokin' saved someone's bacon, well prime rib in this case.

Smokin' never asked this: you ever post YouTube videos ?? Ever think of doing your 101's on YouTube ?? Just a thought...

Happy Holidays everyone !!

so much prettier meat, pink from quarter inch of outside to center. Thanks all.
Rob

quote:

Originally posted by jcohen1005:
Smokin, that was great advice.
Please consider having CS put on a Smokin with Smokin class in 2014.
You're a wealth of information.
Sorry for the thread hijack.

Thanks, I posted the question as a POLL in the Open Forum. Good Idea

quote:

Originally posted by BigMikeinNJ:
See, here's another time Smokin' saved someone's bacon, well prime rib in this case.

Smokin' never asked this: you ever post YouTube videos ?? Ever think of doing your 101's on YouTube ?? Just a thought...

Happy Holidays everyone !!

Stay tuned for 2014, I got something for Christmas that will help me a lot.

Here's a picture of last nights roast and the other fixings. I'm getting a second daughter in law soon!

Prime Rib cooked that well done should carry a prison sentence

we food technologist cook it, sorry, there are bugs today not even discovered when I was in school back in the 60's that will put you way down in the ground. Rob

Max is kidding! I think? The important thing is you were happy with it.? As far as your guests, unless they were paying, beggars can't be choosers!

Happy New Year!
My guests loved it, 3 are in their 80's and one is 90 so I make sure food is done. They are not here today so we are having raw oysters and baby back ribs ( ribs in the CS now ).
The eleven pound turkey I did last weekend was also super moist and tasty.
Rob