rib roast indirect ?

fairchase

Anyone ever do a rib roast raised direct ?
If so what is your technique?
I reverse seared a 10 # boneless roast last Christmas .
It turned out great , but 10# of fat + 600 degree fire = instant inferno. Got a little touchy there for a few minutes .
Thats why I was wondering about raised direct this time around.

GATraveller

I do mine reverse sear - raised indirect.

500

Maybe dial down the reverse sear temp a little; and lower the grid if you can.  Be sure to burp it when it gets that hot.

SmokeyPitt

I agree that the direct sear can get a little scary with an expensive piece of meat flaming up like crazy.  I was thinking of using a cast iron griddle for my sear next time.  

I think raised direct might work but you would need to turn it often to ensure it cooks evenly.  

eggrock

I cook Rib Roast indirect @ 325 w a drip pan. Remove at 125 internal. Rest 20-30 min. Before slicing. Turns out Awesome. I highly doubt it can be improved with a reverse sear. So I never do it. The light crust it gets at 325 is perfect for my household.

Foghorn

eggrock said:

I cook Rib Roast indirect @ 325 w a drip pan. Remove at 125 internal. Rest 20-30 min. Before slicing. Turns out Awesome. I highly doubt it can be improved with a reverse sear. So I never do it. The light crust it gets at 325 is perfect for my household.

+1

As long as you are around 300 for part of the cook, the outside will crust pretty nicely. I discovered this fortuitously when I overshot the target temp and decided not to add the sear at the end as I was already at 122 internal. My crowd (which includes some serious foodies) unanimously proclaimed it the best they had ever eaten. I haven't seared a rib roast since.

fishlessman

i dont like all the fat on a rib roast thats prime so i buy choice. also theres less fat on the loin side verse the chuck so buy a three or four bone from the loin side, if i need more i buy two from the loin side. 2 bone roasts i trex, 3 or more i start the cook at 450 til i see some good color then slowly back temps down to 325, you can remove the roast and back these temps down quikly like in the trex method. honestly dont see a need for a high temp sear with a big roast

Eggcelsior

I roast really low:180-200. I then sear around 400-450 just for color to make it look "pretty". It's not needed for flavor.

rsterman

I plan on doing a 3-rib roast quite soon......I recently added 3 4" ss bolts to my LBGE grate and nuts to get me up into the dome.....can't I do my sear in my #10 Griswold skillet sitting on the spider close to the lump....add any smoke wood I want.........And then set up my ps woo with platesetter legs up and raise dome temp to 350, and then add my raised grid setup and let dome temp settle in at that temp with rib roast on top rack......then let it go until desired interior temp is reached??.......does this approach sound copacetic, or is there some other method that is simpler that I'm not seeing?? Any suggestions would be greatly appreciated......

Foghorn

rsterman said:

I plan on doing a 3-rib roast quite soon......I recently added 3 4" ss bolts to my LBGE grate and nuts to get me up into the dome.....can't I do my sear in my #10 Griswold skillet sitting on the spider close to the lump....add any smoke wood I want.........And then set up my ps woo with platesetter legs up and raise dome temp to 350, and then add my raised grid setup and let dome temp settle in at that temp with rib roast on top rack......then let it go until desired interior temp is reached??.......does this approach sound copacetic, or is there some other method that is simpler that I'm not seeing?? Any suggestions would be greatly appreciated......

That sounds like a great plan. 

Little Steven

I do rib roasts at 200* indirect and don't find an end sear is required most times. If I do one it's raised direct with the dome open and long tongs.

Mikee

eggrock said:

I cook Rib Roast indirect @ 325 w a drip pan. Remove at 125 internal. Rest 20-30 min. Before slicing. Turns out Awesome. I highly doubt it can be improved with a reverse sear. So I never do it. The light crust it gets at 325 is perfect for my household.

Sounds like a winner. I don't use much if any smoking wood; maybe a few chips. Learned my lesson a couple of cooks ago.

Picked up a 3 rib roast earlier today. Plan on cooking it this weekend.