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Standing Rib Roast. MEGAPIXELS of pictures. (you're warned - no mobile devices without unlimited)

nolaeggheadnolaegghead Posts: 14,812
edited December 2012 in EggHead Forum
So simple, even a cave man can do it.   I see a lot of people planning on cooking them for the holidays.  Nothing you do is wrong if you like the result.  I cooked hundreds of these things when I was in high school and college working in a restaurant.  Of course I was cooking full primal prime beef.  Tonight I'm throwing on some lowly select.

In a nut shell, I fired up the egg to 225F.  250F is fine too.  Let that warm up.  No smoke wood.  The meat is the feature of this dish.

While it's warming up, I pull the roast out of the fridge.  I don't bother warming it up. The butcher cut off the ribs and tied them back on.  Eggcellent.

I put salt and pepper on the outside, and between the tied-on ribs and meat.  No oil, no other herbs or spices.  Less is more.

Get good smoke, throw it on the egg - went on about 15 minutes ago (5PM CST), now I'm letting it cook to 120-125, haven't decided yet.

I'll post follow up pics as I go.

imageimageimageimageimage
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

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Comments

  • ShiffShiff Posts: 1,340
    Looks  good. You said it was Choice meat, but the label says USDA Select.
    Barry Lancaster, PA
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  • "lowly" choice just got lower.
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  • nolaeggheadnolaegghead Posts: 14,812
    haha thanks Shiff.  I edited.  I'm dyslexic. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Shiff might be the only one who read the post...i'm just here for the pictures.
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  • nolaeggheadnolaegghead Posts: 14,812
    And here's an unsolicited budget conscious plug - That roasting pan and V-rack was an impulse buy from Big Lots - $25.  Fits perfectly in the large BGE, cleans up easy, very thick aluminum with teflon coating inside and on the rack, and the handles are cast and riveted.  I used it on Tuesday for an overnight pork picnic.  All the post-roast spooge wiped right out - EZ to clean.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,812
    It's so windy here we had a chair blown off the front porch.  This is another shameless plug - the DigiQ is practically immune to wind. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • GrannyX4GrannyX4 Posts: 1,460
    Why do you put the roast in a pan?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • nolaeggheadnolaegghead Posts: 14,812
    To catch the meager amount of drippings. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Are those apples in the pan?
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
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  • nolaeggheadnolaegghead Posts: 14,812
    @JohninCarolina - red taters.

    WOW.  How fortuitous.  About 15 minutes ago, my neighbor knocks on my door.  Brings me an 11.6 pound pork belly from whoever supplies pork belly to Restaurant August (a really good John Besh restaurant down town). 

    I helped him make some anti-flying rat iron-maiden devices for his house, and some other stuff.  He just said merry Christmas when I asked him how much.  I'm excited, this is probably better stuff that I can buy.  
     


    imageimage
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • =P~ lucky.
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  • nolaeggheadnolaegghead Posts: 14,812
    Roast is at 97 F internal.   Here's a pic of it.  And a pic of the cured fish I'm gonna cold smoke after this roast is done.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,812
    imageimage
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • tulocaytulocay Posts: 1,737
    Nola, What is your plan for the fish? Cook temp and target temp? Any smoke? Thanks.
    LBGE, Marietta, GA
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  • nolaeggheadnolaegghead Posts: 14,812
    edited December 2012
    tulocay said:
    Nola, What is your plan for the fish? Cook temp and target temp? Any smoke? Thanks.
    I cured it for 36 hours with salt, pink salt, sugar, rum, bunch of spices.  Then I rinsed it off, did an hour or so fresh water soak cause it was a little on the salty side. Tasted, salt good now.  It's been drying forming a pellicle - helps pick up smoke. 

    I plan on smoking at about 60F for 6 hours.  Then it's done.  It's not gonna be cooked at all.  First time I did this, I started with a crappy fish, it sucked.  The next time I did this process, it rocked the party - I mean, better than any I've bought.  I'm hoping, since I scaled this up (pun intended), this batch will be rockin'.  I'm going to give it out for Xmas to friends.  And eat it, of course.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,812
    Roast is done, about to eat.  I hit it with a propane torch for a minute to sear the outside.  I'll post some pics after I eat. 

    I rigged up the cold smoker and threw all that fish in.   That will go until 1 AM. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • cazzycazzy Posts: 8,241
    Incredible post and good looking roast! :P
    Just a hack that makes some $hitty BBQ....
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  • Beautiful job. This is my next project. 2 questions from a newbie: 1) did you do this indirect and 2) what was total cooking time?
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  • nolaeggheadnolaegghead Posts: 14,812
    Yes, indirect and about 2.5 hours.  Weight was 4.7 pounds.  Cooked to 125.   I blasted it with a torch to sear, and you can see that sear cooked about 1/2 to 3/4 inch into the meat.  That's why I usually don't sear, but man, the seared part tasted good!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nice job....i've got one dry aging....28 days on Christmas. hopefully it'll turn out that purdy. Ain't lookin so purdy now.
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  • nolaeggheadnolaegghead Posts: 14,812
    Quinn - are you using the drybags or you going au natural "science experiment" Stike-method.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • GrannyX4GrannyX4 Posts: 1,460
    You cooked the roast at 225 to 250 and it took under 3 hours? I have 2 five rib, rib roasts and they will only me take about 3 hours also? Just wondering if I am understanding it. I have only done them without bones and 4 ribs on the egg.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • nolaeggheadnolaegghead Posts: 14,812
    It was running a little hot - around 270 because my stoker fan bolts were loose (air leak).  But yeah, about 2 hours and 20 minutes, then rested for 15-20.  The time is more related to how thick it is than how long.  They can vary in size. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • GrannyX4GrannyX4 Posts: 1,460
    Thanks, the roast looks awesome.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Mighty_QuinnMighty_Quinn Posts: 1,878
    edited December 2012
    au natural...current state: image
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  • its a lot darker than the pic shows.
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  • doubledouble Posts: 1,214
    Looks great still interested in info on your cold smoke cabinet. Or have you posted that and I missed it?
    Lynnwood WA
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  • nolaeggheadnolaegghead Posts: 14,812
    Quinn - that looks good, man, I don't see no funky stuff.

    double - never did post a thread on that.  I will soon.  I took lots of pics when I built it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • smokesniffersmokesniffer Posts: 1,770
    edited December 2012
    @ nola, You are now my new best friend, ;) let us know about the belly please. BTW, nice looking roast :-c
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