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

nolaeggheadnolaegghead Posts: 9,002
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.

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