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Standing Rib Roast. MEGAPIXELS of pictures. (you're warned - no mobile devices without unlimited)
nolaegghead
Posts: 42,102
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.
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.
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I love lamp..
Comments
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Looks good. You said it was Choice meat, but the label says USDA Select.
Large BGE
Barry, Lancaster, PA -
"lowly" choice just got lower.
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haha thanks Shiff. I edited. I'm dyslexic.
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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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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.
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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.
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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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To catch the meager amount of drippings.
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Are those apples in the pan?"I've made a note never to piss you two off." - Stike
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@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.
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=P~ lucky.
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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.
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Nola, What is your plan for the fish? Cook temp and target temp? Any smoke? Thanks.LBGE, Marietta, GA
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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.tulocay said:Nola, What is your plan for the fish? Cook temp and target temp? Any smoke? Thanks.
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.
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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.
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Let it rest around 20 minutes uncovered before carving.
Done eating and it was delicious! Internal temp ranged from about 123 to 130.
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Incredible post and good looking roast! :PJust 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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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!
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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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Quinn - are you using the drybags or you going au natural "science experiment" Stike-method.
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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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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.
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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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au natural...current state:
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its a lot darker than the pic shows.
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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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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.
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@ nola, You are now my new best friend,
let us know about the belly please. BTW, nice looking roast :-c Large, small, and a mini
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