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Direct Standing Rib Roast
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flynnbob
Posts: 665
Normally just do steaks but the wife had a 5 lb standing rib roast in the freezer. I am thinking about going direct on the AR D extender at 300 degrees?
Milton, GA.
Comments
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sounds good to me I will be following this thread post pics2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Here is a link that you may find useful:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
Two XL BGEs - So Happy!!!!
Waunakee, WI
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Charlesmaneri said:sounds good to me I will be following this thread post picsMilton, GA.
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It discusses both indirect and raised direct.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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flynnbob thank you but never sell yourself short trust your Egg and you will be fine remember it's a learning experience with each cook you get closer to perfection2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Try doing reverse sear. Go indirect at 250 grid to IT temperature of 115 . Take off , tent in foil , remove indirect piece and get egg to 500-550 . Sear about 1-2 minutes on each side as close to coals as possible . I use a spider and CI grid for that that I put in before indirect roast so it gets real hot . Advantage of low temp is a roast that is cooked consistent end to end. Try it if you haven't.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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I'm lazy when it comes to rib roasts-S&P and maybe some fresh rosemary. Then indirect at around 250*F on the dome til at the finish-line temp. Usually see around 25 mins/# at that cook temp. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Here is the result. High in the dome direct at 350 ish. Pulled at around 115 degrees. A little over 2 hours or so. The cook was so very tender and although not rare throughout, it was great. I would try this again.Milton, GA.
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Beautiful
LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need
Livonia N.Y. (the vampire state)
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Go reverse sear next time. Edge to edge awesome.
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Well, It wasn't fancy but tasted great. I think the interior was a little frozen so it threw the temps off a bit. I will definitely try again with some fresh meat.Milton, GA.
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Looks good to me.. This is something on my radar.Greensboro North Carolina
When in doubt Accelerate....
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