Rib Roast or Tenderlion recipe

While I cook on an FEC 100, you could easily make this on your Amerique.

And funny you should ask because I just gave a cooking demonstration class on Hickory Smoked Standing Rib Roast this past weekend. In fact, I am still munching on the ribs from the roasts.

I purchase a rib roast with the guideline of two servings per bone on the roast. The roast also comes from ribs 1-7 in the rib roasts. And you should be able to buy the roast with the meat almost cut off the rack and then tied back on. This makes it easier to deal with when the roast is complete.

On the day before cooking the roast, I put Worchestershire sauce on the roast and then sprinkle Montreal Steak Seasoning(MSS) on it to about a medium coverage. You can go heavier or lighter based on your own tastes. Please note that I take the MSS and grind it down a little bit because I don't like the grittiness or mouthfeel of straight MSS. I just use an old coffee grinder to do this with. Wrap the roast in plastic wrap and put in fridge.

The next day, I take the roast out and unwrap it. I then sprinkle kosher salt on the two ends of the roast. The roast then sits on the counter for an hour to let it warm up a little.

While it is warming up, I start the FEC to a temp of 150. I start it at 150 because I like to give the roast an initial shot of extra smoke. Put the roast in the smoker at the 150 temp. Then after an hour, I push the temp up to 275. Once at this temp, it should take about 15-20 minutes per pound to come to temp. I cook to an internal temp of 120 which will be on the medium rare side after resting. Once it hits temp, take the roast off the smoker and cover loosely with foil. Let sit 25-30 minutes. In that time, the internal temp should come up to 128-130 which is my medium temp.

Slice it up and eat away!

That recipe sounds great RibDog. I bookmarked this page for my next Rib Roast.

My freezer's are full so I have to whittle down my inventory first.

I like to keep my recipes fairly simple for my classes as I would always would like my attendees to go home and make the recipes themselves.

BTW, I forgot to give credit to Mike Scrutchfield as I believe he was the first person I ever saw this recipe coming from. Mike was a top notch competitor back in the 90s.

Also, the rest of the menu for the class was Phyllo Pizza as an app, Boursin Potatoes and Roasted Asparagas to go with the roast and a bread pudding and whiskey sauce from the Bon Ton restaurant in Nawlins.

Staying "on topic" here, I would do the rib roast as well. Tenderloin, IMO is way too lean for smoking. I've tried it once and felt like I ruined a good cut of meat.

Go with RibDog's idea.

Now, a tad OT - RibDog, I have asked this before and not gotten a solid answer. So... What temp would you take a rib roast to if you wanted it medium or above? I know going much past medium rare kinda ruins a standing rib roast but the Mrs just doesn't do "bloody."

Thanks for your input!

quote:

What temp would you take a rib roast to if you wanted it medium or above? I know going much past medium rare kinda ruins a standing rib roast but the Mrs just doesn't do "bloody."

Thanks for your input!

I'll let John give you his thoughts on temp, he knows what he's talking about.

Cook it to MR and just finish it on the grill to a higher doneness for those who don't like MR. It's easy to finish that way and leave more MR for yourself.

There is NO absolute temp. I've seen some list MR as 140. To me, that's well done.

Also, keep in mind if you want, put the outside ends tend to overcook if you put the probe in the middle so those pieces would be Med most likely.

Sounds like my house. Medium rare for me, no blood for the Mrs. She, however, does like medium now. I throw her steaks on before mine, and they're generally thinner so it works out. I'll cut her a piece towards the end of a roast. If it is still too rare, she throws it into that new fandangle thing that uses radio waves, but just briefly.

Wheelz. I shoot for 130* medium rare and 140* medium. Take it out 5 or 6* early, and it'll cook to those temperatures while setting. If the Mrs. is real fussy, 140* might not be done enough for her. My mom's like that.

Ribdog and I cook these together,and take Smokin's approach.

You can always warm some up by other sources.

About 118* is where I pulled the first one off the cooker,and about 125* for the last one.

That gives some outside pieces about medium and an assortment of about med rare.

This gives John and his vicious six lb dog several nights of fine dining on the bones.

As to the beef tenderloin,some cookteams do whole ones, as their Friday night hospitality at cookoffs.

I did a whole tenderloin, for family ,in July on the FEC 100.

We cook fairly hot,so there is only a hint of smoke.

We are not trying to break down collagen,nor render fat.

Thanks Guys - It's sounds like most of you have the same problem with your wives that I have with mine. I put her meat on the grill first, take it off last and most of the time she still throws it in the Microwave until there's not a drop of juice left- almost jerky. Of course then she complains it tough and asks me what I did wrong, gotta love her.

The rib roast seems to be the winner and John's cooking and preparation looks pretty easy as well sounds great. What would happen if I cook it to a pink in the middle?? is that 150???

Thanks

Martini

I would take the roast off at 125 to 130. After resting, this should give some slices at medium and some at medium rare. If you cook to 150, I guarantee it will well-done.

Wheelz, a lot depends on how big the roast is. Since I always take my temp in the middle of the roast, I know there will be end pieces which will be more done than the center pieces. The roasts I cooked this past weekend were four bone roasts so I was taking them out in the 120-125 range. This gave me a good spread of different donenesses over the whole roast. Does this make sense.

And I agree with Smokin. If you need a piece a little more done, throw it on the grill to finish it off some. Easier to cook it a little more than to be overdone on all of it.

To tag onto John and Smokin'.

If you cook hot,you get more carryover heat on a large roast.

The temp can rise a lot,after it is off the heat.

This can give you dark/done outside,and declining dark/done as it reaches a small pink spot in the middle.

These lower temps, tend to give a pretty pink,all the way across the slice,rather than just a smaller spot in the center.

I hope you can visualize this.