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My first Rib Roast

DrZaiusDrZaius Posts: 1,481
edited 2:16AM in EggHead Forum
I picked up a nice 6.5lb rib roast. I had the butcher at Kroger cut the bones away and tie them back on and they did a real good job. I also made an Au Jus in the pan under neath the roast that came out real good as well. Here is the story...


Here is the roast. The Kroger guy did a real good job with the trimming and tying...
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I mixed up some real good spice rub to go on the roast. Equal parts Steak Rub, Kosher Salt, Black Pepper...
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I oiled up the roast with some Olive Oil and then applied the rub...
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Now all of the rub that did not stick got added to the pan for the Au Jus along with Water, EVOO, Liquid Smoke, Kitchen Bouquet, Carrots, Celery, Shallots, Garlic Cloves...
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I seared the Roast a little and then setup for the Indirect cook...
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Now everything is on the egg. I have the pan of vegetables with a little rack with the Roast on top. I also added plenty of Jack Daniels Wood Chips to the fire...
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Prepping the Potato's and Asparagus to go with the Roast...
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The Roast is almost ready...
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Resting...
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Sliced...

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Plated...

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The Au Jus came out really good but I need to get a better fat separator. I did not get enough of the fat out of the juice. It tasted great but could have been even better. Everything was awesome and more Rib Roast will be coming my way.

Thanks for hanging out! :woohoo:



:woohoo: :woohoo:
This is the greatest signature EVAR!

Comments

  • HossHoss Posts: 14,600
    GREAT JOB! Thanks for the post & pics.That has to be my VERY favorite cook. ;)
  • Yummy! Really got me hungry with that one.

    Great job, Dr Suess !
  • :laugh: gotta start cruzin' Sam's closer for another deal!! Nice pics -- did the trick -- mouth watering :blush:
  • Looks really good. Try filling a sieve with ice cubes and pouring the jus and drippings through. A chinois works best.

    Steve

    Steve 

    Caledon, ON

     

  • Looks nice Doc.

    My favorite part of the roast is the bones. Love to gnaw on them before the doggie gets her shot.

    I like what you did for the au jus. Did you try cooling it so the fat came to the top and solified? That might help out with the separation. You just have to cool it quickly so your roast does not get cold before the au jus is done.

    Happy Egging.
  • BMFDBMFD Posts: 25
    Not many restaurants can produce a plate that looks that good!!
  • rzrrobrzrrob Posts: 162
    looks awsome what temp and how long???
  • Very nice. EMAW. Is capel gone? You going to OKC?

    Mike
  • cookn bikercookn biker Posts: 13,407
    Doug, that is one heck of a pictorial!! Thanks for that! Your procedure and final meal looks terrific.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • BashBash Posts: 1,011
    Very nicely done. I can almost taste it through the screen.

    Thanks for all the pics!

    Richard
  • DrZaiusDrZaius Posts: 1,481
    Little Steven wrote:
    Looks really good. Try filling a sieve with ice cubes and pouring the jus and drippings through. A chinois works best.

    Steve

    Thanks for the tip Steve. I will give that a try.
    This is the greatest signature EVAR!
  • DrZaiusDrZaius Posts: 1,481
    carwash mike wrote:
    Very nice. EMAW. Is capel gone? You going to OKC?

    Mike

    Hey Mike. Hell YES I will be in OKC. And I really don't follow basketball too much but the grumblings are a plenty about this season.
    This is the greatest signature EVAR!
  • NoVA BillNoVA Bill Posts: 3,005
    Nice job on the roast and all!

    Although I've egged only one roast, I will attest that a pork roast is my favorite cut of pork. My next one will be cured with a BBB cure then egged/smoked and I'll have Kassler Ripchen. :woohoo:
  • Great looking cook. Were the veggies from the au jus edible? and what's your plan for the bones?
  • food looks delicious, and very nice documentation of the process!
  • Very petty, doc. Nice job.
  • DrZaiusDrZaius Posts: 1,481
    rzrrob wrote:
    looks awsome what temp and how long???

    400 for a couple of hours INDIRECT.
    This is the greatest signature EVAR!
  • 2Fategghead2Fategghead Posts: 9,623
    Very very nice. Great presentation with pic's. Food looks awesome. :P ;) Tim
  • Great pictures and now I am off to get my roast
  • Wow! That looks great! I know what I am going to cook on Sunday! Thanks!
  • Very, very nice Doctor! My mouth is watering. :)
  • Great pics and a great dinner! Who cares about fat when it looks like that? That is better than any restaurant that USES the fat on purpose!

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Great looking cook Dr

    Ross
  • That looks great, Doc. Thanks for the detailed picture show !.

    I'm going to do your Au Jus technique next time.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • DrZaiusDrZaius Posts: 1,481
    Village Idiot wrote:
    That looks great, Doc. Thanks for the detailed picture show !.

    I'm going to do your Au Jus technique next time.

    Make sure you get as much water in the pan as possible. Do not be discouraged to add more water during the cook if needed.
    This is the greatest signature EVAR!
  • That looks awesome
  • Will do. Thanks.

    And, may I give you a premature congratulations for your up and coming Platinum Egger status. :woohoo:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Outstanding! :woohoo:
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